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.
Today it’s the turn of the sticky ginger loaf. It’s similar to McVitie’s Original Jamaica Ginger Cake oozing with Lyle’s Golden Syrup and Black Treacle.
I’ve topped my sticky ginger loaf cake 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”!
Sticky ginger loaf
Ingredients
For the cake
- 225 g/8oz self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 115 g/4oz butter
- 115 g/4oz demerara sugar
- 115 g/4oz black treacle
- 115 g/4oz golden syrup
- 250 ml/9floz milk
- 85 g/3oz stem ginger in syrup finely chopped
- 1 egg
For the icing
- 80 g/3oz icing sugar sieved
- 2 tbs stem ginger syrup
- 10 g/⅓oz stem ginger finely chopped
Instructions
For the cake
- 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
For the icing
- 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)
