Very sticky ginger cake

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.

Sticky ginger cake

  • 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

 To make…

  • 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.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
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  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

About Janet Davies @pigeoncottage

Food lover, author, cook!
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