Sticky Ginger & Treacle Cake

Method

1. 1. Preheat the oven to 190˚C / 170˚C Fan / 375 °F / Gas Mark 5 . Grease and line a 1.5 litre loaf tin with parchment paper.
2. 2. Place the butter, golden syrup, treacle & brown sugar in a medium size pan and cook over a medium heat until the sugar is dissolved.
3. 3. Remove from the heat and allow to cool slightly. Add the milk, eggs, vanilla extract and ginger and use a wooden spoon to stir through.
4. 4. Place the flour, spices, baking powder and salt into a large bowl, then pour in the treacle mixture and stir until you have a smooth batter.
5. 5. Pour the batter into the prepared loaf tin and place on a baking sheet. Transfer to the oven and bake for about 50 - 60 minutes, or until a skewer inserted into the centre comes out clean. If you find that the cake is browning too much, loosely cover it with a piece of foil.
6. 6. While the loaf is baking, prepare the caramel topping - place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved.
7. 7. Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick. You could also do this part in advance.
8. 8. Once the loaf has cooked, leave to cool for at least 15 minutes then transfer to a wire rack over a rimmed baking sheet and glaze generously with the caramel sauce. Using a small offset spatula spread to the edges and allow to flow down the side. Serve in slices.
9. 9. NOTE: you can also use this recipe to make two smaller loaves. Divide the cake batter between two lined 1kg loaf tins and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.

• Desserts & Baking
• Baking
• ginger
• cake
• dessert
• Treacle

Ingredients

• US
• METRIC