It was my Gran’s 90th Birthday last weekend and I was asked to make a selection of cakes/brownies for a crowd of 60. I also knew that a few other people were baking things so I just went for a couple of things instead of the 3 or 4 my mum asked me for (surprise, surprise there was way too much). I decided to make my usual batch of triple chocolate brownies and a couple of sticky ginger loaves.
I’ve been looking for a really good ginger cake recipe for ages. I’ve tried a few over the last 6 or so months to no avail. They’ve either been too dry or not sticky enough. I think I’ve finally nailed it. This recipe is beautifully moist and sticky. With heaps of ginger and really dark colour. I added some crystallised ginger to give it an extra hit. Both this
Both the loaves and the brownies went down really well, as did the other bakes. My cousin, who runs a cake decorating company in her spare time, made a very impressive 4 tiered cake as the centre piece.
I’m also trying out some new photo editing software, let me know what you think.
- 225g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 115g butter, cut into cubes, plus extra for greasing
- 115g dark muscovado sugar
- 115g black treacle
- 115g golden syrup
- 250ml whole milk
- 85g crystallised ginger
- 1 egg
- Preheat the oven to 180ºC (160ºC fan assisted). Grease/line the greaseproof paper.
- Mix the flour with the bicarb and the spices. Rub the butter into the flour with your hands until it resembles coarse breadcrumbs.
- Mix the sugar, milk, treacle and syrup in a saucepan over a low to medium heat. Stir gently until the sugar is completely dissolved then turn up the heat and bring it to just below boiling point.
- Add the ginger to the flour mix, pouring in the treacle mixture stirring constantly with a wooden spoon. Once this is combined, beat in the egg and mix until it’s combined. Resembling a thick pancake batter.
- Pour into the prepared tin and bake for 50 minutes to an hour. Until a toothpick inserted into the centre comes out clean. Leave to cool in the tin on a rack until it’s completely cool.
- I then added a lime drizzle, but you could add a lemon one if you wished.
