Dark and Sticky Ginger Cake
This deliciously rich and sticky ginger cake is delightful served with a cuppa or covered in lashings of custard as a pudding.
Ingredients
250g self-raising flour
2 level tsp ground ginger
1/2 tsp ground cinnamon
1 level tsp bicarbonate of soda
a pinch of salt
100g golden syrup
100g black treacle
3 lumps of stem ginger in syrup
100g sultanas
125g dark muscavado sugar
2 large eggs
240ml milk
Method
You will need a square cake tin measuring approximately 20 x 20cm lined on the bottom and sides with baking parchment
Preheat the oven to 180°C/Gas mark 3. Sieve the flour with the ginger, cinnamon, bicarbonate of soda and the salt. Put the golden syrup, treacle, and oil into a saucepan, and warm over a low heat. Dice the ginger finely then add it to the pan with the sultanas and muscovado sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom.
Pour the the milk into a large measuring jug, then break the eggs into the milk. Beat gently to break up the egg and mix it into the milk. Remove the oil and sugar mixture from the heat and pour into the flour, stirring with a large metal spoon.
Mix in the milk and eggs. Once all the ingredients are combined the mixture should be sloppy, with no trace of flour.
Pour the mixture into the non-stick or lined cake tin and bake for 35-40 minutes, or until a skewer, inserted into the centre of the cake, comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip out on to a sheet of greaseproof paper.
Once cooled pop it into a cake tin with a lid and leave to mature for at least a day before eating. Leaving it will allow the stickiness to develop, making it even more moist and delicious.
Prep Time
20 minutes
Cooking Time
35- 40 minutes
Recipe Notes
Run out of treacle? No problem. Just double the amount of golden syrup required in the recipe. The result will be a cake that is lighter in colour but still with a delicious warming ginger flavour.
