A sweet treat ideal to include on your Christmas morning breakfast spread. Serve with the salted caramel sauce for extra indulgence. This is a great “cut and come again” cake that keeps quite well once wrapped tightly.
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Makes 2 large loaves:
6oz butter
5.3oz golden syrup
5.3oz treacle
3.5oz dark brown sugar packed
4.4oz milk
2 large eggs lightly beaten
1½ teaspoons vanilla extract
3 tbsp stem ginger in syrup, finely sliced
14oz plain flour
2 tsp ginger
2 tsp cinnamon
½ tsp mixed spice
1 heaped tsp baking powder
A generous pinch of sea salt
Edible Gold decorations
For the salted caramel glaze:
3.5oz butter
5.3oz soft dark brown sugar
3 tbsp golden syrup
5fl oz double cream
1 tsp vanilla extract
Generous pinch of sea salt
Makes 2 large loaves:
175g butter
150g golden syrup
150g treacle
100g dark brown sugar packed
125g milk
2 large eggs lightly beaten
1½ teaspoons vanilla extract
3 tbsp stem ginger in syrup, finely sliced
400g plain flour
2 tsp ginger
2 tsp cinnamon
½ tsp mixed spice
1 heaped tsp baking powder
A generous pinch of sea salt
Edible Gold decorations
For the salted caramel glaze:
100g butter
150g soft dark brown sugar
3 tbsp golden syrup
150ml double cream
1 tsp vanilla extract
Generous pinch of sea salt
Loaf tin
Baking sheet