This Easy Sticky Ginger Cake is the cake that I remember from my childhood and I have been searching for it forever. I rather came upon it by accident which made it taste, I’m sure, even better!
This Ginger Cake recipe is dense, dark and wonderfully sticky. The ginger spice brings such a nostalgic flavour to the whole thing that I could practically be back in my mother’s kitchen, sticky fingered and helping myself secretly to yet another slice.
Your kitchen smells incredible too. It always make me feel like Mary Poppins when the children come in the house and ask what the amazing smell is.
I always bake it at Christmas time along with my Christmas Cake. They both sit there in Christmas cahoots with each other from beneath their cake domes.
But first some melancholy…..feel free to scroll past to the recipe below if you’re feeling hungry.
Everything I have attempted to do this week has gone T.Ts and I mean T.Ts. Consequently I have felt utterly horrible. Dramatic I know.
It has coincided with the menopausal b.tch blues that seem to hit me like a ton of bricks every four months or so. I end up feeling about as sorry for myself as I could possibly do so. Nobody likes me, I am rubbish at everything and I have nothing to look forward to…….nothing…….
I swear I have my own melancholy orchestra ( The B.tch Blues Blowers) dressed in billowing black capes following behind me every where I go. I am aware it is nonsense and I know it will pass but WHAT a bummer while it lasts. No wonder these teenage kids go off the rails.
I had forgotten how powerful these hormones are. I normally seek solace in food at these difficult times but I simply cannot let myself slip. We are off on holiday very soon and I will be spending more than half of it in a dreaded swimming costume.
As I write I have not ingested any carbohydrates for a whole week. Desperate times and all that. Obviously I have left it till the last minute to address my bulging bits so will probably spend most of said holiday hiding behind trees or lying prostrate.
Sweet Mother of God just give me a moustache and some Tenor Ladies. I don’t care anymore. I’m MORE than ready to roll over and dry up. Just let me eat this Ginger Cake and just remember what it felt like to be young.
In contrast to last week and my amazing Chocolate Loaf, all of my cooking for my blog has gone terribly wrong …….until today………
Today I have managed to bake two fantastic recipes that have cheered my menopausal soul right down to it’s gnarly bits.
Put this glorious ginger beauty in your cake hole and rejoice but watch out for crumbs in your moustache….
Ginger Cake Recipe
This deeply ginger, Ginger Cake with a sticky top is another crazily easy loaf recipe that gives an outstanding result.
It is yet another adapted from Nigella. I found Nigella’s Sticky Gingerbread in her Christmas book and made it to suit what I had in my cupboard. She is fast becoming a heroine in my kitchen.
Made almost in one saucepan and poured into a lined loaf tin. Who actually knew baking could be this easy????? What’s more this loaf gets better for standing there quietly minding it’s own ginger business.
Again I am thinking perfect for P.T.A cake sale especially the Christmas Fair……….Wow I’m actually getting ahead of myself for once……it won’t last……..
What I am trying to indicate is that this cake has it all. It is super simple to make, low on washing up, consistently moist, makes your house smell like heaven and a reliable riser.
You don’t have to bother with any fancy bits whatsoever, just allow to cool in the tin before presenting it to the P.T.A cake sale table in it’s liner (no tupperware to retrieve ) or slicing it thickly and ramming it stickily into your mouth with a big cup of tea or an Espresso Martini depending on how well your day has gone and how many hormones you have left clucking with your body.
STEP 1 – Making the Syrup
- After melting the butter, syrup, treacle, sugars and spices in a saucepan allow to come to a gentle simmer.
STEP 2 – Making the batter
- Add the milk and give a quick stir then add the beaten eggs and dissolved bicarb of soda and mix well. Adding the milk first makes sure the mixture is not too hot for the eggs.
- Put the flour into a mixing bowl and pour on the contents of the saucepan. It’s better to do this than just add the flour to the saucepan as otherwise lumps will form in the batter.
- Mix until the batter is smooth with a whisk.. It is a very liquid batter and it is this that is responsible for it’s fabulous gingery dampness.
STEP 3 – Baking the Cake
- Pour into your lined tin (I use paper loaf liners) but if lining with baking paper see here for a how to guide and bake for about 45/60 minutes. It is a lot of batter so make sure your 2 lb loaf tin is not on the small side. Different ovens and baking tins can mean that it may take up to an hour to bake through.
- 2lb loaf tins come strangely in smaller and larger variations. I have one on the large size and that is perfect for this. On average a 2lb loaf tin is 21cm long, 11cm wide and 7cm deep. Mine is slightly larger than this.
- If you are unsure play safe and bake as a tray bake in a 30 cm x 20cm x 5 cm or don’t use all the batter. Stop once the batter is 2 cm from the top of the liner and use the remainder for cup cakes.
- Cool in the tin.
- You can wrap in grease proof paper and keep in an airtight tin for two weeks or so. In fact it gets better for it. What a boon.
IF YOU LIKE THIS RECIPE THEN YOU MAY LIKE THESE
This is a delicious old fashioned Ginger Cake. So simple to make it belies it's fabulous gingery flavour and moist crumb
- 150 grams unsalted butter
- 300 grams golden syrup
- 100 grams black treacle
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda dissolved in 30 mls water
- 250 mls full fat milk
- 2 medium eggs beaten
- 300 grams plain flour
- 125 grams dark muscovada sugar
Preheat the oven to 170 C/gas mark 3/325 F
Nigella suggests a tin foil baking tray of 30 x 20 x 5 cm. I used a 2 lb loaf tin with a paper liner. If not using a cake liner then line with Bake-O-Glide or baking parchment.
In a saucepan melt 150 grams/21 oz butter, 300 grams/10.5 oz golden syrup, 100 grams/3.5 oz treacle, 1 tbsp cinnamon, 2 heaped tsp ground ginger and 125 grams/4.4 oz dark muscovado sugar and stir until well combined.
Take off the heat and 250 mls milk, 2 eggs and dissolved 1 tsp bicarb of soda. By adding th emilk first you make sure the mixture is cool enough not to cook the eggs. Mix well.
Put 300 grams/10.5 oz plain flour in a mixing bowl and pour the warm liquid into the bowl. Mix well until smooth.
Pour into your tin and bake for about 45 mins until risen and firm. The top will be sticky.
Apply to Moustached Face.....hopefully.
I have linked this post with Lost In Food and #CookBlogShare