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, 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 approximately one hour or until cooked through. Don’t be tempted to open the oven for at least an hour so that it will rise evenly. 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.
- Follow me on twitter @pigeoncottage, on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
- Click on the link to get your very own copy of my family recipe book, Whats4teaMum?