Ginger Cake

This recipe is courtesy of the Guardian website and is really very good. I made it the other weekend and I can confirm that if you do leave it wrapped up for a few days before you eat it then it does become lovely and sticky.

225g plain flour
1 tsp mixed spice
3 tsp ground ginger
1½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
285ml milk
1 egg
85g butter
85g black treacle
85g golden syrup
115g caster sugar

1 Preheat the oven to 180C/350F/gas mark 4. Lightly grease a 900g loaf tin and line it with baking parchment.

2 Sift the flour, mixed spice, ginger, baking power, bicarbonate of soda and salt into a large mixing bowl. Measure out the milk in a jug and beat in the egg.

3 Put the butter, treacle, golden syrup and sugar in a pan and heat gently, stirring occasionally, until the butter has melted.

4 Pour this treacle mix on to the dry ingredients, followed by the milk and egg mix, and beat with a wooden spoon until the contents of the bowl are well mixed.

5 Pour the mixture into the loaf tin and bake for 90 minutes or until the gingerbread is well risen and feels firm to the touch.

6 Leave the cake in its tin until it is cool enough to handle, then turn it out on a wire rack and allow it to cool further.

Conventional wisdom has it that your ginger cake should now be wrapped up in greaseproof paper and foil and stored for a few days before eating, as this makes it more sticky and gingery, but it’s also pretty good eaten fresh and still warm.

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