- Hot & Bold
- Desserts
- Vegetarian
- Prep 20 min
- Cook 50 min
- Serves 10 slices
Dark, dense and properly gingery. The cake gets stickier and more flavoursome if you wrap it and leave it for a day, so bake it ahead.
Ingredients
- 175 g butter
- 175 g dark muscovado sugar
- 4 tbsp black treacle
- 4 tbsp golden syrup
- 300 g plain flour
- 2 tsp baking powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 tbsp finely grated fresh ginger
- 2 eggs
- 250 ml milk
- 1 tsp bicarbonate of soda
- A pinch of salt
Method
- Heat the oven to 160°C and line a 900 g loaf tin.
- Melt the butter, sugar, treacle and syrup in a pan over low heat until smooth. Cool for 10 minutes.
- Mix the flour, baking powder, ground spices, grated ginger and salt in a large bowl.
- Whisk the eggs into the milk and stir in the bicarbonate of soda.
- Pour the melted mixture and the milk into the dry ingredients and stir to a smooth, runny batter.
- Pour into the tin and bake for 45 to 50 minutes, until a skewer comes out clean.
- Cool in the tin, then wrap and store for a day before slicing.
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