Sticky Ginger Cake Recipe

If you like the classic McVities Jamaica Ginger Cake but want something a bit more substantial and homemade then my mum’s ginger cake recipe is going to be a winner. It’s a nice simple cake to make and lasts really well if you can avoid eating it straight away

Ingredients

• 200g butter
• 175g molasses sugar
• 3 tablespoon black treacle
• 150ml milk
• 2 large eggs
• 300g self-raising flour
• 1 tbsp ground ginger
• 1 teaspoon mixed spice
• 1/2 teaspoon cinammon
• Jar of chopped ginger in syrup (Sainsbury’s sell this)
• Jar of ginger jam
• 1 teaspoon baking powder

Method

• Preheat oven to 160 degrees (140 fan) or gas mark 3
• Grease and line tin(s) – can use 9″ round or square tin or will make a couple of loaf tins
• Melt butter, sugar, and treacle together over a pan of water
• Beat milk & eggs together
• Let the melted mix cool a bit then mix in the milk & egg mixture
• Add all the other ingredients and mix well (ginger, flour, spices)
• Pour mix into tin(s) and bake for 30-35 minutes

Can add a lemon water icing to the top once cooled or can stab with a skewer and add some more ginger syrup.

Tastes better if you leave it for a couple of days wrapped up – it’ll get stickier and taste better. Really good to warm up a slice and serve with cream.