Sticky ginger cake
- 4 oz butter
- 3 oz light brown sugar
- 1 tbsp dark treacle or 1 oz dark brown sugar
- 2 eggs
- 4 oz cake/SR flour
- 1/2 tsp ground ginger
- 1 1/2 tsp mixed spice
- 3 piece stem ginger in syrup roughly chopped (you can buy this ready made in jars)
- 9 piece ginger thinly peeled and about 1 inch across and blanched by dipping into boiling water for 20 seconds (do this 3 times with a couple of minutes in between)
- 2 oz granulated sugar
- 1/4 pints boiling water
- To make the stem ginger in syrup: put the sugar and boiling water in a small pan.
- Add the 9 pieces of ginger, bring back to the boil then simmer for 20 minutes.
- Add tablespoons of water if it reduces too far.
- Bottle, cool and refrigerate until needed.
- This is now preserved and will will keep for a few months after opening
- To make the cake: put butter and sugar into a mixing bowl and cream together.
- Beat in the dark treacle or dark brown sugar
- Add the eggs 1 at a time and beat then in until you have a smooth batter
- Sift the flour, ginger and mixed spice into the batter, then add 3/4 of the stem ginger straight on top of the flour and fold in roughly.
- It's ok for the batter to now be lumpy
- Pour the batter into a prepared loaf tin.
- I put a strip of greaseproof paper across as in the picture and lightly grease the sides.
- This makes it easy to lift out.
- Bake for 30 minutes at 180 degrees C
- Remove from oven and slowly drizzle syrup from the ginger jar over the top of the cake sprinkle over the remaining chopped ginger
- Lift from tin and cool on rack.
- Nice warmed up with custard, cream or ice-cream
butter, light brown sugar, brown sugar, eggs, cakesr, ground ginger, mixed spice, stem ginger, ginger, sugar, water
Taken from cookpad.com/us/recipes/350188-sticky-ginger-cake (may not work)