Ginger Cake

We have made the sticky ginger cake twice now so maybe it is worth setting out the recipe for next time.

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I have a childhood memory of ginger cake. It came in a green wrapper but having just spent 10 minutes with Google I can find no trace of it. If anyone reading this remembers let me know.

The recipe comes from the new food supplement that is part of The Guardian on a Saturday. I know that elsewhere there has been a debate as to how the supplement uses the work of food bloggers to fill itself up without much recompense. So there must be an irony of sorts if I now want to to write about one of the recipes I caught there. What sort of credit should I be giving them? Probably not much given that if we had followed the recipe to the letter we would have been left with not so much of a cake but more of a burnt muddy swamp.

Anyway here it is

  • 250 gr of plain flour (not 25 gr!)
  • 1 tsp mixed spice
  • 3 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp of salt
  • 285 ml of milk
  • 1 egg
  • 85 gr of butter
  • 85 gr of treacle
  • 85 gr of golden syrup
  • 115 gr of caster sugar

Turn on the oven to a medium heat.

Sieve the flour, spice mix, ground ginger, baking powder, bicarbonate of soda, salt into a mixing bowl. Stir in the milk and egg.

Gently melt the butter, treacle, syrup and sugar in a pan until all amalgamated and dense.

Remember one of the joys of making this is the treacle. We all have a tin of syrup in the back of a cupboard but how often do we get to use its darker more intense cousin. I need to find more things to make with it.

Pour the treacle and melted butter onto the dry ingredients and stir in well with a wooden spoon. Add the milk and egg and continue stirring until all has merged together. Indulge yourself and and dip in a finger and lick it.

Pour this mixture into a 900gr loaf tin which has been greased and lined with greasrproof paper.

Put this into the oven for about 45 minutes or until a skewer comes out clea.

Allow to cool then eat. It will taste better a day or two later having been wrapped up in foil.

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I had nothing to do with the making. Cora did it all although we both got to lick the bowl. I think some stem ginger chopped up would go well with it.

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