STICKY GINGER CAKE
Ingredients
60g butter
160g light brown sugar
220g black treacle
220g golden syrup
340g plain flour
10ml ground ginger
5ml ground mixed spice
5ml cinnamon
Zest of 1-2 lemons (as much as you like, the lemon cuts through the sweetness)
2 eggs
150ml milk
15ml bicarbonate of soda, dissolved in 15ml hot water
Serves: 3 small loaf cakes.
Method
Prepare required cake tins.
Preheat oven to 160-170C
Sift all dry ingredients together into a large bowl. Add grated lemon rind.
Place butter, sugar, syrup and treacle into small pan and heat gently until all melted together, stir well to mix into a smooth thick liquid.
Beat the eggs and milk together, add to the butter,sugar and syrups, then add all to the dry ingredients.
Mix well then add dissolved bicarbonate of soda.
Stir well to incorporate and divide or pour into prepared tins.
Bake for approx 40-45 mins ensure a skewer comes out clean when inserted.
Leave to cool in the tin.
Ginger cakes always improve with age, so wrap up and try to leave for a few days for the stickiness and flavour to develop.