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Sticky ginger loaf cake

Ginger loaf cake on a chopping board with slices cut from the front

Sticky ginger loaf cake

Name: Sticky ginger loaf cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
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

Samuel Goldsmith

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Serves 10 - 12

Easy

Prep: 15 mins

Cook: 1 hr

plus cooling

A star rating of 3.2 out of 5.15 ratingsRate

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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

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (12)

kcal300
fat16g
saturates10g
carbs33g
sugars16g
fibre1g
protein5g
salt0.84g

Method

step 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.
step 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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A star rating of 3.2 out of 5.15 ratings

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