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Treacle and ginger cake

Bonfire Treacle & Ginger Cake

Recipe by Zena Leech-Calton

Featured in Feast 10 – October 2016

Serves 10-12

INGREDIENTS

LIQUID MIX
120g of butter, diced
120g of black treacle
80g
of golden syrup
3-4 pieces
of stem ginger in syrup, diced
2tbsp of stem ginger syrup
1 orange
– zest only
100g of dark brown sugar
30ml/1 measure
of orange liqueur (optional)

MILK AND EGG MIX
250ml of milk
2 eggs 

DRY MIX
200g of self raising flour
2tsp
of ground ginger
½ tsp
of ground cinnamon
pinch
of nutmeg (optional)
1tsp of bicarbonate of soda

Method
Preheat the oven gas 4/180°C/450°F.

In a pan, add the liquid mix and gently heat, melting everything together only – but don’t boil.

Beat the eggs and the milk together and set aside.

Sift the flour along with other dry mix ingredients in a large mixing bowl. Add all three mixes together, gently whisk until only just blended. The mix will be quite runny and more like a batter than a cake mix.

Pour the mixture in to a greased 2lb loaf tin or a 9–10inch deep square tin. Bake for 35-45 minutes (depending on tin size) until a skewer comes out of the middle clean

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