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Sticky Gingerbread Cake

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This will keep in a cake tin, or air-tight container, for a week. Try not to place it in a fridge as it'll spoil the texture of the cake. Easy and scrummy snack sized cakes that will be perfect after a Sunday roast or popped onto a side plate with a lovely cup of tea.

Click the Method tab below to see a step by step guide with pictures.

cake finished

ingredients

Here's what you need :¬)

serves 16 pieces

Dry ingredients

  • 300g plain Flour
  • 125g light brown sugar
  • 2 tsp ginger powder
  • 2 tsp freshly ground cinnamon
  • 1 tsp Bicarb of soda or baking powder

Wet ingredients

  • 2 beaten eggs
  • 175g black treacle
  • 175g golden syrup
  • 125g butter
  • 150ml cold water

to finish

  • 1/2 tsp icing sugar
  • jar of preserved ginger to decorate / top with

method

I'm using a food mixer to make this sticky ginger cake, but it can be easily be done by hand. You just need to add the wet ingredients gradually and finish with a whisk.

  1. Set the oven to 180c
  2. Grease and line a square tin with baking paper
  3. Put all the dry ingredients into a food mixer

    4. or large mixing bowl and combine

  4. Put the wet ingredients in a small pan
  5. Warm gently untill it's a liquid
  6. Add the cold water to cool it
  7. Put the eggs into the dry mixture
  8. Tip in the wet ingredients
  9. Blend the mixture until completely combined
  10. Pour the cake mix into the tin
cake mix ready for oven
ckae mix in tin
  1. put into the oven immediately for 40 to 45mins
  2. Check the center is cooked*

*prick with a small skewer it should come out clean

  1. Transfere to a cooling rack
allow to cool
cake cooked
  1. Once cool, cut into squares
  2. Dust with icing sugar
  3. Put a dab of preserved ginger on each square and serve
allow to cool
cake finished
serve with a cup of tea
cake served

Store in an air-tight container in a dark cupboard for up to one week