Sticky Ginger & Treacle Cake

Method

1. 1. Grease and line a 900g / 2lb loaf tin. Heat the oven to 160°c/fan 140°c.
2. 2. Put the butter, sugar, syrups and treacle in a pan and melt over a low heat. Stir in the milk and allow to cool.
3. 3. Sift together the flour, ginger and baking powder in a bowl and make a well in the middle. Pour in the buttery syrup mixture and slowly stir it into the flour, a bit at a time, till you have a smooth batter. Add the beaten eggs and stem ginger.
4. 4. Pour the batter into the prepared tin and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then turn onto a wire rack to cool completely.

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

Ingredients

• US
• METRIC

You'll Need