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Ginger cake

Name: Ginger cake
Total time: 55 min
Ingredients: butter 150g, plus extra for the tin; golden syrup 200g; treacle 200g; light brown sugar 100g; stem ginger 2 balls, finely grated plus 1 tbsp syrup; ground ginger 1 tbsp; ground cinnamon 1 tsp; milk 200ml; eggs 2 large; self-raising flour 300g

55 minutes + Cooling
cuts into 16
Easy

Made dark and sticky with treacle and brown sugar, this aromatic ginger cake comes laced with two types of ginger. Savour a square alongside a strong brew

By Anna Glover

Published: February 8, 2021 at 3:46 pm

Bake this sticky ginger cake, then check out our Jamaican ginger cake, date and ginger loaf cake, parkin and gingerbread cake.

Ingredients

butter 150g, plus extra for the tin
golden syrup 200g
treacle 200g
light brown sugar 100g
stem ginger 2 balls, finely grated plus 1 tbsp syrup
ground ginger 1 tbsp
ground cinnamon 1 tsp
milk 200ml
eggs 2 large
self-raising flour 300g

Method

Step 1

Butter and line a 20-23cm square cake tin. Heat the oven to 180C/fan 160C/gas 4.
Step 2

Heat the butter, syrup, treacle and sugar in a large pan over a medium heat until the sugar dissolves and the butter has melted. Remove from the heat, leave to cool for a few minutes, then stir in the stem ginger and syrup, the spices and a pinch of salt. Stir in the milk and eggs. Sieve over the flour and briefly stir to combine, making sure there are no pockets of flour.
Step 3

Scrape into the prepared tin (it will be quite a loose mixture) and cook for 40-50 mins, until a skewer inserted into the middle comes out clean. Cool in the tin before slicing into squares. Will keep for one week in an airtight container, or frozen for up to three months.