Friday, 6 January 2012
Start the year with ginger spice
Very Sticky Ginger Cake
There’s nothing like starting the New Year with something new and Grandma’s baking is no exception. I love collecting recipes just like Grandma did and trying out new things which are easy and quick to make from simple ingredients. This recipe is a new one passed on to me by my nephew, John who has inherited a huge collection of recipes from Nanan. It has the added bonus for me of my favourite ginger spice.
Sticky Ginger Cake
4 oz (100g) butter
4 oz (100g) brown sugar
8 oz (225g) golden syrup and black treacle (I used half and half of each)
8 oz (225g) plain flour
½ tsp bicarbonate of soda
1 tsp ground ginger
2 oz (50g) walnuts chopped
2 oz (50g) sultanas
2 tbsp warm milk
Grease and line a square or loaf tin (I used a square 9 inch tin) with greaseproof paper. Melt the butter, sugar and syrup/black treacle in a pan but do not allow to boil. Remove from the heat and allow to cool a little before adding the beaten eggs. Sift the flour and ginger together and stir in the sultanas and chopped walnuts. Pour the treacle mixture into the flour mixture and beat well together. Stir in the milk and the bicarbonate of soda. Pour into the prepared tin and bake for 1 ½ hours at 325F, Mark 3, 170C for around 1 ½ hours. Reduce the heat if necessary after an hour. Allow to cool partially in the tin before turning it out onto a wire rack.
Meryl's tip : This cake keeps well for 4 to 5 days and improves over that time. So why not give it a try. It only takes under 10 minutes to prepare and then it’s in the oven so no excuse about finding time to bake a treat!
On 6 January people celebrate the Day of the Kings or Epiphany. If you want to make something special for this, have a look back at my post New Year baking for 6 January for a wonderful Galette de Pommes.