Every week I bake Justin a fresh ‘cake to have with a cup of tea at about 3 o’clock’.
I usually make something I haven’t tried before so that I can use it as the week’s Cakes & Bakes post.
I’ve topped mine with runny ginger icing and sprinkled the top with finely chopped stem ginger.
This tasty, old fashioned cake is quick to make; you’ll probably already have all the ingredients in your store cupboard. It’s perfect if you suddenly realise (like I did) that you’ve run out of ‘cake to have with a cup of tea at about 3 o’clock’!
- 225g/8oz self-raising flour
- 1tsp bicarbonate of soda
- 1tsp ground ginger
- 1tsp ground cinnamon
- 115g/4oz butter
- 115g/4oz demerara sugar
- 115g/4oz black treacle
- 115g/4oz golden syrup
- 250ml/9floz milk
- 85g/3oz stem ginger in syrup, finely chopped
- 1 egg
- 80g/3oz icing sugar, sieved
- 2tbs stem ginger syrup
- 10g/⅓oz stem ginger, finely chopped
- Preheat the oven to 180°C/350°F/gas mark 4
- Grease a 900g/2lb loaf tin
- Sieve the flour, bicarbonate of soda & ground spices into a large mixing bowl
- Melt the butter, demerara sugar, treacle and syrup over a low heat, until all the sugar has dissolved. Stir in the milk
- Add the finely chopped stem ginger to the flour mixture, pour in the melted ingredients, stir thoroughly
- Add the egg and combine before pouring the batter into the tin
- Bake for 50-60 minutes or until an inserted skewer comes away clean
- Allow to cool completely before turning out onto a wire cooling rack
- Mix the sugar with 2tbs of ginger syrup to form a runny icing (add a tsp of water if necessary)
- Drizzle over the top of the cake before sprinkling with the finely chopped stem ginger (or crystallized ginger if you have it)