This moist cake uses stem ginger in syrup to give it an extra kick.
Stem Ginger Cake
12
60
MINS
MINS
Metric
Imperial
INGREDIENTS
| 150g | Trex, plus a little extra, for greasing |
| 150g | Light muscovado sugar |
| 4 tbsp | Black treacle |
| 2 tbsp | Syrup from a jar of stem ginger |
| 150ml | Milk |
| 2 | Large eggs, beaten |
| 225g | Plain flour |
| ¼ tsp | Salt |
| 2 tsp | Ground mixed spice |
| 3 tsp | Ground ginger |
| 1½ tsp | Bicarbonate of soda |
| 3 | Pieces stem ginger in syrup, drained and chopped |
ICING
| 125g | Golden (or regular) icing sugar |
| 2 | Pieces stem ginger in syrup, drained and thinly sliced |
Method
Preheat the oven to 150°C/fan oven 130°C/Gas Mark 2. Grease a 900ml (2 pint) ring mould with Trex.
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.
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.
Transfer to the prepared tin. Bake for 1 hour or until firm to the touch.
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.
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.
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