Sticky Gingerbread Cake

• 150 stems ginger or raw ginger
• 125 black treacle
• 125 golden syrup
• 175 brown sugar
• 175 butter-margarine unsalted
• 225 white flour plain
• 125 wholemeal flour
• 1 teaspoon mixed spice ground
• 1 1/2 teaspoons soda bicarbonate of, bread soda
• 2 free range eggs medium
• 1 teaspoon ground ginger 1/2 more if you like it more spice

1. Preheat the oven to 160 C or 325 F.
2. Grease and line a 7 inch deep square cake tin or two rectangular loaf tins.
3. Thinly slice the ginger pieces and peel and core the apple. If using raw ginger just grate it.
4. Put the treacle, syrup and sugar in a saucepan and add the butter/margarine.
5. Heat gently until the butter melts and let it cool slightly.
6. Sift the plain flour, bread soda and spice into a bowl and add the wholemeal flour and grate the apple into the mixture.
7. Toss lightly and then add the treacle/butter liquid, eggs and the ginger pieces.
8. Beat well and pour into the prepared tin spreading into the corners evenly.
9. Pare an apple or pear thinly with a potato slicer or knife and layer onto the cake, pushing down gently.
10. Bake for 1 hour and twenty minutes and leave to cool in the tin. Brush with apricot jam or syrup from the jar of stem ginger if using.

ginger, black, golden syrup, brown sugar, butter, white flour, flour, mixed spice ground, soda bicarbonate, eggs, ground ginger

Taken from www.yummly.com/recipe/Sticky-Gingerbread-Cake-1671792 (may not work)