Sticky Ginger Cake
The cake that improves overnight. Bake on Saturday, slice on Sunday, eat the last piece on Wednesday.
Ingredients
- 200g butter
- 200g dark brown sugar
- 200g golden syrup or molasses
- 300ml whole milk
- 2 eggs
- 300g flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- Pinch of salt
- 60g crystallized ginger, chopped (optional)
Steps
- 01Melt butter, sugar, syrup in a pan. Cool 10 minutes.
- 02Whisk in milk and eggs.
- 03Sift dry ingredients into a bowl. Pour wet over, whisk smooth.
- 04Fold in crystallized ginger.
- 05Pour into a buttered, lined loaf tin.
- 06Bake at 160°C for 60 to 70 minutes. The top will crackle, the inside stays sticky.
- 07Cool in tin. Wrap in baking paper. Slice tomorrow.