Step 1
Preheat the oven to 150°C/fan oven 130°C/Gas Mark 2. Grease a 900ml (2 pint) ring mould with Trex.

Step 2
Put the Trex, sugar and black treacle into a large saucepan and heat gently, stirring often, until melted and smooth. Remove from the heat and stir in the syrup and milk. Cool for a few minutes, then stir in the beaten eggs.

Step 3
Sift the flour, salt, mixed spice, ginger and bicarbonate of soda into a large mixing bowl. Add the melted mixture and chopped stem ginger, stirring with a large metal spoon until thoroughly incorporated.

Step 4
Transfer to the prepared tin. Bake for 1 hour or until firm to the touch.

Step 5
Cool the cake in the tin for 10 minutes, then loosen the edges with a knife and turn out onto a wire rack to cool completely.

Step 6
To make the icing, mix the icing sugar with about 2 tbsp hot water, then drizzle this over the cooled cake. Decorate with the sliced stem ginger.

Stem Ginger Cake

Stem Ginger Cake

This moist cake uses stem ginger in syrup to give it an extra kick.

12

Serves: 12

60
MINS

Bake Time: 60 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

150g5oz Trex, plus a little extra, for greasing
150g5oz Light muscovado sugar
4 tbsp4 tbsp Black treacle
2 tbsp2 tbsp Syrup from a jar of stem ginger
150ml¼ pint Milk
22 Large eggs, beaten
225g8oz Plain flour
¼ tsp¼ tsp Salt
2 tsp2 tsp Ground mixed spice
3 tsp3 tsp Ground ginger
1½ tsp1½ tsp Bicarbonate of soda
33 Pieces stem ginger in syrup, drained and chopped

Icing

125g5oz Golden (or regular) icing sugar
22 Pieces stem ginger in syrup, drained and thinly sliced

METHOD

Step 1
Preheat the oven to 150°C/fan oven 130°C/Gas Mark 2. Grease a 900ml (2 pint) ring mould with Trex.

Step 2
Put the Trex, sugar and black treacle into a large saucepan and heat gently, stirring often, until melted and smooth. Remove from the heat and stir in the syrup and milk. Cool for a few minutes, then stir in the beaten eggs.

Step 3
Sift the flour, salt, mixed spice, ginger and bicarbonate of soda into a large mixing bowl. Add the melted mixture and chopped stem ginger, stirring with a large metal spoon until thoroughly incorporated.

Step 4
Transfer to the prepared tin. Bake for 1 hour or until firm to the touch.

Step 5
Cool the cake in the tin for 10 minutes, then loosen the edges with a knife and turn out onto a wire rack to cool completely.

Step 6
To make the icing, mix the icing sugar with about 2 tbsp hot water, then drizzle this over the cooled cake. Decorate with the sliced stem ginger.

BAKE MODE

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