Ginger cake recipe

How to cook Ginger cake recipe

Serves: 6
Ginger cake recipe Ingredients
225g black treacle
2 tbsp milk
1 tsp bicarbonate of soda
125g butter, softened, plus extra for greasing
125g light brown muscovado sugar
2 large eggs, lightly beaten
225g plain flour
1 tsp ground ginger
½ tsp salt
50g currants
50g sultanas
50g preserved ginger, chopped
100g icing sugar

Method of cooking Ginger cake recipe

1. Preheat the oven to 170°C/gas 3. Grease the base of an 18cm-square cake tin and line with non-stick baking parchment. Warm the treacle and milk together over a gentle heat until melted. Remove from the heat and add the bicarbonate of soda.
2. Cream the butter and sugar until pale and light. Carefully add the eggs, a spoonful at a time. Stir in the treacle and milk.
3. Sift the flour with the ground ginger and salt and add to the creamed mixture with the currants, sultanas and chopped ginger. Pour into the lined tin and bake for 45 minutes, until a warmed skewer comes out cleanly.
4. Allow to cool in the tin for 30 minutes, then remove to a wire rack. Mix the icing sugar with 1-2 tbsp cold water until it runs easily off the spoon; drizzle over the cake

Your Ginger cake recipe is ready now

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