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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This recipe takes no time at all to prepare, and is simply delicious. It’s perfect for a well deserved tea/coffee break, but equally good served slightly warm with some good vanilla ice cream. My two young children love this cake-my 3 year old son calls it Mummy’s special ginger cake! It keeps very well and freezes well too! Ingredients:
500 g plain flour |
2 tablespoons ground ginger |
1/2 teaspoon ground black pepper |
1 tablespoon baking powder |
1 teaspoon bicarbonate of soda |
1 teaspoon salt |
250 g muscovado sugar |
175 g butter |
175 g golden syrup |
175 g black treacle |
300 ml milk |
1 egg |
Directions:
1. Set oven to 160°C Grease a 11 x 9 tin with baking parchment.
2. Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don’t allow it to get too hot.
3. Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
4. Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
5. NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.
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