Sticky ginger loaf cake
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Sticky ginger loaf cake

By Samuel Goldsmith

Enjoy a slice of sticky ginger cake with a cup of afternoon tea or take along to a coffee morning – it’s always a crowd-pleaser

  • Prep:15 mins
    Cook:1 hrs
    plus cooling
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 300
  • fat 16g
  • saturates 10g
  • carbs 33g
  • sugars 0g
  • fibre 1g
  • protein 5g
  • salt 0.84g

Ingredients

  • 200g butter , plus extra for the tin
  • 100g honey
  • 100g black treacle
  • 2 balls of stem ginger from a jar, chopped, plus 2 tbsp syrup
  • 225ml milk
  • 275g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 1 tbsp ground ginger
  • 1 egg

Method

  1. Heat the oven to 180C/160C fan/gas 4. Butter and line a 2-litre loaf tin. Put the butter, honey, treacle, chopped stem ginger and ginger syrup in a small pan over a low heat until the butter has melted. Set aside to cool for a few minutes, then pour in the milk and leave to cool for around 15 mins.

  2. Sift the flour, bicarb and spices into a large bowl, then pour in the milk mixture, stirring to combine. Beat in the egg, then tip the mixture into the prepared tin. Bake in the oven for 1 hr, or until the cake is cooked through and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 mins, then turn out to cool completely on a wire rack.

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