Bake this sticky ginger cake, then check out our Jamaican ginger cake, parkin, date and ginger loaf and more ginger cake recipes.
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
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Step 1
Butter and line a 20-23cm square cake tin. Heat the oven to 180C/fan 160C/gas 4.
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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.
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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.
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Nutritional Information
- Kcals 259
- Fat 9g
- Saturates 6g
- Carbs 40g
- Sugars 26g
- Fibre 1g
- Protein 4g
- Salt 0.5g
