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Sticky Ginger & Treacle Cake | DonalSkehan.com
  • desserts-baking

Sticky Ginger & Treacle Cake

February 08

A cut and come again loaf that’s spiced, moist and dense is the ideal thing to bake for the weekend. Unwrapped and sliced it’s the perfect treat to enjoy for a tea or coffee break.  If the recipe here for Sticky Ginger & Treacle Cake isn’t a good enough reason to take a small moment to yourself then I don’t know what is.

  • serves Serves 8
  • time 90mins

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.

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Ingredients

50g unsalted butter

100g soft dark brown sugar

125g golden syrup

50g ginger syrup from the jar

125g black treacle

200ml full fat milk

250g plain flour

2tsp ground ginger

1 ½ tsp baking powder

2 large free range eggs, beaten

3-4 balls of stem ginger in syrup, chopped

50g unsalted butter

100g soft dark brown sugar

125g golden syrup

50g ginger syrup from the jar

125g black treacle

200ml full fat milk

250g plain flour

2tsp ground ginger

1 ½ tsp baking powder

2 large free range eggs, beaten

3-4 balls of stem ginger in syrup, chopped

You'll Need

900g / 2lb loaf tin

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