Ginger Cake
The most delicious sticky and soft ginger cake recipe
For many of us, the dawn of Christmas is symbolised by the first sighting of a Robin or the smell of logs burning on a fire.
For me, it is the smell of ginger emanating from the kitchen.
As soon as December 1st is here, I am desperate to cook up a batch of my favourite nostalgic Christmas treat, Traditional Gingerbread Biscuits or this lovely ginger cake my mother just calls gingerbread.
I usually only ever make this ginger cake at Christmas however it is so splendid that I say make it whenever you want a spicy treat.
This cake is truly the most delicious ginger cake i’ve ever had, some would say there is no comparison.
I once gifted a loaf of this ginger cake to a new neighbour before I went away for Christmas.
When I returned they came to thank me for the cake and mentioned that it was so good they desperately tried to buy one that was comparable. When that had failed they tried multiple recipes but to no avail. I was quite surprised; however, I suppose anything with this much molasses and golden syrup is bound to be something memorable.
It is moist and moreish so be warned if you and who ever gets to it first love it as much as my neighbours did then it is likely to be gone very quickly!
Ginger Cake
Ingredients
450g Plain Flour
3 tsp Ginger
1 tsp Cinnamon
2 tsp Bicarbonate of Soda
½ tsp Salt
200g Demerara Sugar
200g Butter
300g Treacle
300g Golden Syrup
375mls Milk
2 Eggs Beaten
Method
1. Sift your dry ingredients together except for the sugar.
2. Gently warm the sugar, butter, treacle and syrup till melded together.
3. Add the melted ingredients to the dry. Then add the milk and beaten eggs.
4. Mix thoroughly.
5. Bake in a 2lb lined loaf tin at 160 Fan/ Gas Mark 4 for 45-50 minutes or until a skewer has come out clean.
Top Tip:
My tip is to buy loaf tin parchment papers, that way you can just slip the parchment into your tin and pour your mix straight in! Which means no awkward cutting of parchment or buttering of tins.
