Ginger & treacle cake

Ginger & treacle cake

The flavour of this cake improves if it's stored in an airtight container for a few days before eating, if you can wait that long.

By , 21 September 2015
Ginger & treacle cake
  • Ready in: 90 mins
  • Serves: 10
  • Price: 18p per serving
Nutritional Info
Each 82g serving contains
  • Fat 11
    16%
  • Sat Fat 6.6
    33%
  • Sugar 27
    30%
  • Salt 0.61
    10%
  • Cals 300
    15%
of your reference intake.
Typical energy values per 100g: 1532kJ/366kcal.
Ingredients
  • 115g butter
  • 125g golden syrup
  • 100g black treacle
  • 75g soft dark brown sugar
  • 50g Asda Ginger Preserve
  • 115g Asda Self-Raising Flour
  • ½ level tsp bicarbonate of soda
  • 2 level tsp mixed spice
  • 2 large free-range eggs
  • 100ml milk
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Line a 2lb loaf tin or an 18cm deep square cake tin with baking paper. Gently heat the butter, golden syrup, treacle, sugar and ginger preserve in a pan until the butter melts and the mixture is warm but not hot. Watch the pan all the time to make sure the mixture doesn’t boil.

  • Sift the flours, bicarbonate of soda, ginger and mixed spice into a large bowl. Lightly beat the eggs with the milk and add to the flour mixture along with the butter and syrup mixture. Stir until just evenly mixed but don’t beat the mixture.

  • Turn into the tin and bake for about an hour or until risen and a skewer inserted in the middle comes out clean. Cool on a wire rack.