This very delicious and sticky ginger cake is one of the recipes that originally inspired me to publish my ‘Whats4teaMum?’ recipe book because I only had it scribbled on an old scrap of paper that was stained with butter spots and the imprint of a treacle tin lid. It’s one of my Mum and Dad’s favourites and I usually bake it to take when I go up to Lincolnshire to visit them. In fact, I’m just about to go this weekend and they could do with cheering up so I hope this #TheFridayRecipe hits the spot all round. I make mine cut into squares like a brownie although you could make it in a loaf tin. Serve it as a pudding with cream or ice cream, or as a welcome morning or afternoon tea treat.
- 115g unsalted butter
- 225g plain flour
- 115g golden caster sugar
- 2 large eggs, beaten
- 227g warmed black treacle (this is equal to half a tin of Lyles treacle- stand the tin in a small bowl of warm water and it will be easier to pour the right quantity out of the tin)
- 55g finely chopped sultanas
- 85g finely chopped preserved ginger and 1 dessertspoon of the ginger syrup it comes in (I have been known to use half a leftover jar of ginger preserve with equally good results)
- 2 teaspoons of ground ginger
- 2 tablespoon of double cream
- ½ teaspoon of bicarbonate of soda
- Takes 15 minutes to prep and cooks in around an hour depending on your oven.
- Preheat the oven to 160°C.
- Grease the baking tin with butter and line the bottom with baking parchment. I use a 20cm x 27cm shallow baking tin (about 5cm deep).
- Measure out and prep all the ingredients ready for mixing.
- Roughly chop the sultanas and the preserved ginger.
- Cream the butter and sugar together in a large mixing bowl.
- Gradually mix in the beaten egg.
- Add the warmed treacle, chopped sultanas, cream, preserved ginger and ginger syrup.
- Sift in the flour, bicarb and ground ginger.
- Spoon evenly into the lined baking tin.
- Place in the oven on the middle shelf and leave for about 45 minutes until cooked through. Test by piercing it carefully with a piece of spaghetti or a fine skewer – if it comes out clean it’s ready. If not, leave for another few minutes.
- Once cooked, remove from the oven and leave to cool on a wire rack. Carefully turn the cake out of the tin and then cut into squares like you would cut a brownie tray bake.
- Store in a cake tin or wrap in baking parchment and foil. It tastes wonderful now but it will become more fragrant, delicious and sticky if you leave it for a day or so.
- If you serve this as a dessert with ice cream or whipped cream, you could top each piece with a little chopped stem ginger and dust with icing sugar to make it look extra-special.
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