This sticky gingerbread cake is dense and delicious - perfect for a slice at teatime on a cold winter day.
The recipe uses three different kinds of ginger to create the spicy flavour - dried, crystallised, and the ginger-flavoured syrup from the crystallised ginger jar. Together they make a strong, fiery flavour, with the added depth and sweet richness of the dark treacle. You can serve slices of this cake warm, straight from the oven. Try it with a dollop of extra thick double cream, or make it even more decadent by stirring a teaspoon of icing sugar and a teaspoon of whisky in to make whisky cream. Otherwise leave it to cool as normal and enjoy with a big mug of tea or cocoa.
Ingredients
- 240g plain flour
- 180g dark brown sugar
- 2tsp baking powder
- 2tsp ground ginger
- 1tsp cinnamon
- 2 eggs
- 5 balls crystalised ginger in syrup
- 100ml whisky (see tip)
- 120ml orange juice
- 220ml unflavoured oil (sunflower, vegetable)
- 2tbsp syrup from the ginger
- 1tbsp treacle
WEIGHT CONVERTER
Method
- Pre-heat the oven to 160ºC/325ºF/Gas Mark 3. Grease and line a deep 9 inch cake tin.
- Put the flour, baking powder, sugar, cinnamon and ground ginger into a large mixing bowl.
- Beat the eggs in a small bowl. Finely chop the crystallised ginger.
- Add beaten eggs, whiskey, orange juice, oil, ginger syrup and treacle to the flour mix, and beat well until fully combined. Stir in the chopped ginger.
- Spoon into the prepared tin and bake for 35-45mins until slightly risen and dark golden brown. The cake will feel springy when it's cooked. If in doubt, stick a skewer in the middle – when the cake is cooked the skewer will have a few crumbs stuck to it, but no raw batter.
- Leave to cool in the tin, then double wrap in tin foil or store in an air tight container for up to a week.
Top tips for making this sticky gingerbread recipe
If you don't want to use whisky, replace with black coffee.
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