Sticky Stem Ginger Loaf Cake
A dark, moist, and intensely spiced ginger cake made with honey, treacle, and chunks of stem ginger. This loaf has a signature sticky texture that only gets better if left for a day or two before slicing.
Servings12 Portions
Prep Time15 Mins
Cook Time60 Mins
Difficulty
Easy
Ingredients
12
- butter plus extra for the tin200 g
- self-raising flour275 g
- milk225 ml
- honey100 g
- black treacle100 g
- balls of stem ginger from a jar, chopped, plus 2 tbsp syrup2 balls
- egg1
- ground ginger1 tbsp
- bicarbonate of soda1 tsp
- ground cinnamon1 tsp
- freshly grated nutmeg1 tsp
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/Gas 4). Grease a 2-litre loaf tin with butter and line the base and sides with parchment paper.
02
In a small saucepan over low heat, combine the butter, honey, black treacle, chopped stem ginger, and ginger syrup. Stir gently until the butter has completely melted and the mixture is smooth.
03
Remove the pan from the heat and allow it to cool for a few minutes. Pour in the milk, stir to combine, and leave the mixture to cool for approximately 15 minutes.
04
In a large mixing bowl, sift together the self-raising flour, bicarbonate of soda, ground cinnamon, ground ginger, and freshly grated nutmeg.
05
Make a well in the center of the dry ingredients and pour in the cooled milk and treacle mixture. Stir well until no lumps of flour remain.
06
