Sticky ginger loaf cake

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

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.
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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