I tried making a ginger cake last week and it was an unmitigated disaster. (I realised when making this one, I hadn’t added any black treacle). So thought I’d have another bash this weekend.

Luckily this one came out really well, The only criticism hubby had was it could have done with a tad more ginger, so next time I make one I’ll double it up.

The recipe called for plain flour but I’d run out, so used self raising instead which is probably why it’s risen and cracked at the top. Doesn’t matter though, it was lovely and moist. and by the next morning was becoming lovely and sticky.

The beauty of this cake, is it’s really easy to make..

Ingredients
8 oz plain flour (SR can be used).
10 ml spoon of ground ginger, (Add a touch more if you like it really gingery). I used ginger paste which is a nice alternative.
5 ml spoon mixed spice
5ml spoon bicarb of soda
2 oz soft brown sugar (I used golden caster sugar)
4 oz Marge or cheap butter
6 oz black treacle
2 oz golden treacle
1/4 pint milk
2 medium beaten eggs

Method
Heat oven to 150c, Gas Mark 2. (I’d make it about 140c if using a fan assisted oven
Grease a 7 inch square deep cake tin. (I couldn’t find mine so used a round one) Tip I buy the large cake cases from home bargains as shown on my image, you don’t have to bother greasing the tin then).
Sieve all of your dry ingredients together in a large bowl and mix well.
Melt the marg/butter on a low heat gradually adding treacle and syrup. Gradually add the milk and leave it to cool for a few minutes.
Once cooled, add the beaten egg and mix it all really well
Add the liquid mixture to the dry ingredients and mix really well. I used a hand whisk at this point to ensure all the flour etc was absorbed. You should now have a nice runny batter that smells delicious.
Pour the mixture into your prepared tin and bake for about 1 1/4 hours. I suggest you start checking it after an hour to make sure it doesn’t overcook.