Sticky Ginger Cake Recipe
Recipe Sticky Ginger Cake
Equipment
- bowl or electric food mixer
- scales
- 2 lb/2 pint loaf tin
- baking parchment/ loaf tin liner
- cooling rack
- measuring jug
- sieve
- measuring spoons
- wooden spoon
- chopping board
- small knife
makes 1 loaf cake - 8 to 10 slices
175g plain white flour
1 tablespoon baking powder
1 tablespoon ground ginger
175ml sunflower oil
85g dark muscovado sugar
85g golden syrup
3 eggs
3 pieces of stem ginger on syrup, drained and finely chopped
2 tablespoon of the syrup from the jar of stem ginger
optional sliced stem ginger to decorate cake
Sticky Ginger Cake Recipe
Instructions- Preheat oven to 180 degrees C / Gas Mark 4
- Line the 2lb loaf tin, I prefer to use a loaf tin liner
- Sift the flour, baking powder and ground ginger into a bowl.
- Add the oil, sugar, golden syrup and eggs, beat them until you have a smooth batter. I used my K Mix and the K attachment.
- Add the chopped ginger and mix briefly.
- Pour into a lined loaf tin.
- Bake in a pre-heated oven for 1 hour to 1 hour 15 minutes. It should be well risen and firm, check with a skewer to see if it comes out clean. The cake will have a very dark colour, this is normal.
- Leave to cool in tin for 10 minutes, then remove and place on a wire cooling rack until cool.
- Before serving brush the top of the cake with the ginger syrup and decorate with sliced ginger.
Slice the Sticky Ginger Cake Cake to serve, you should get 8 to 10 slices. The jar of stem ginger in syrup I bought is sufficient to make another cake, just as well it tasted delicious.
This recipe was taken the Marks and Spencers recipe book 1 mix, 100 cakes.
Other recipes you may like to try:-
- Carrot and Sultana Mini Loaves
- Lemon Syrup Loaf Cake
