Ginger cake

Ginger cake

This spicy, moist sponge is perfectly finished by the ginger syrup and treacle drizzle.

By , 21 September 2015
Ginger cake
  • Ready in: 90 mins
  • Serves: 16
  • Price: 15p per serving
Nutritional Info
Each 65g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 867KJ 207KCAL
of your reference intake.
Typical energy values per 100g: 1334kJ/318kcal.
  • 115g butter, plus extra for greasing
  • 100g black treacle, plus 1 tbsp to serve (optional)
  • 125g golden syrup
  • 2 balls Opies Stem Ginger in Syrup, drained and chopped
  • 225g self-raising flour
  • 2 level tsp ground ginger
  • 1/2 level tsp ground mixed spice
  • 75g dark soft brown sugar
  • 75g sultanas (optional)
  • 2 large eggs
  • 75ml milk
  • 3 tbsp stem ginger syrup (from the jar), to serve (optional)
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Lightly grease the inside of a 19cm-deep square cake tin and line with baking paper.

  • Put the butter, black treacle, golden syrup and stem ginger in a pan and heat gently until the butter melts, but don't let the mixture boil. Set aside to cool to lukewarm.

  • Sift the flour, ground ginger and ground mixed spice into a large bowl. Stir in the sugar and the sultanas, if using.

  • Lightly beat the eggs with the milk. Add to the flour with the lukewarm syrup mixture and stir until just evenly blended.

  • Transfer to the cake tin.

  • Bake for 1 hour 10 minutes, or until a skewer inserted into the middle comes out clean. Check after 1 hour. Leave in the tin for 10 minutes, then remove and finish cooling on a rack. Slice.

  • Mix the ginger syrup with 1 tbsp black treacle. Drizzle over cake slices to serve.