October Bake It! recipe – sticky ginger cake
Hope you all enjoyed last month’s recipe – I certainly had some very positive feedback. Congratulations to Gemma from Growing My Family Tree who was the winner of the cupcake book. Look forward to seeing any cupcake ideas you try out 🙂
Now the weather is turning cold and damp I thought I’d try out a recipe that would bring a little warmth and spice. This sticky ginger cake has stem ginger and the ginger syrup from the jar in it, although if you don’t want to spend out for a jar (as they are quite pricey) then you can leave it out – it will be just as delicious!
125g unsalted butter
125g light muscovado sugar
85g golden syrup
85g black treacle
200ml milk
3 pieces stem ginger
1 tbsp ginger syrup from the stem ginger jar
250g self raising flour
1 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 tsp cinnamon
2 eggs
Method
1. Preheat the oven to 160°C and grease and line a 2lb loaf tin.
2. Place the butter, sugar, syrup, treacle and milk in a saucepan.
3. Finely chop the stem ginger and add to the saucepan with a tablespoon of the ginger syrup from the jar.
4. Place the saucepan over a gentle heat until the ingredients have combined, stirring occasionally.
5. Once the ingredients are all combined, remove the pan from the heat and allow to cool for 5 minutes.
6. Sift the flour, bicarbonate of soda, ground ginger and cinnamon into a large bowl. It is important to use a large bowl as the mixture will swell when the wet ingredients are added.
7. Make a well in the centre of the flour and add the eggs. Gradually begin to combine the eggs and flour then start to add the contents of the saucepan slowly, stirring with a whisk as you go.
8. Once the ingredients have been mixed together pour the cake batter into the prepared loaf tin. Don’t worry if there are a few small lumps in the mixture, but there shouldn’t be any large lumps remaining.
9. Bake for approximately 40-45 minutes until the cake is risen and a dark golden brown colour. Test to see if the cake is cooked by inserting a skewer into the centre and checking if it comes out clean.
10. Remove from the oven and prick all over with a skewer. Brush the top with a little more ginger syrup from the stem ginger jar or some golden syrup if you aren’t using the stem ginger.
11. Leave to cool in the tin for 15 minutes then turn out onto a wire rack to cool completely.
12. Slice and serve. Also delicious warm with custard or ice cream.
The ginger cake will keep well in an airtight container for several days, if not longer. In fact a ginger cake is often at its best a few days after baking!
As usual, don’t forget to add your photos to the Flickr group and blog your yummy creations. Grab yourself a blog badge from the sidebar too if you’d like. I will put up a Linky on Monday 25th Oct for you to add your blog post links to, which will stay open until 8pm Sunday 31st Oct. I will then choose one lucky baker, who will receive a copy of The Great British Book of Baking by Linda Collister.
Happy Baking everyone! x
Trackbacks
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What a treat!!!!!! This looks awesome!!!!!! Will make this for my mother-in-law who’s coming to look after my boys next week… It’s really the least I can do poor woman!! N
thanks for another brilliant baking idea Amy… Those apple crumble cupcakes were the stuff of legend!
Whoop whoop! Glad you are enjoying the recipes 🙂
This looks gorgeous Amy! I’ll be joining in again this month now we’ve moved 😀
Yay, you’re back! How did the move go? x
Ooh, is that Nigella’s recipe? My husband is a star at cooking that. I might cheat and get him to do it and I’ll do the important eating it bit!
No, not a Nigella recipe but might be similar as I often cook her recipes for various things. Hope it works out as well as hers! 🙂
Looking forward to making this one!
Oh good, I always worry when I do a recipe whether people will like it or not! 🙂
I wont be doing this one I am afraid as I told you before on twitter can’t do Ginger but next month I will be joining this as think it is fab! xx
Cool, I’ll have to make sure there’s no ginger next month! x
Mmmm have never made a ginger cake before but I love them – I love the way you get me to try new recipes lol… Watch this space 🙂
Glad you like the look of it 🙂
This is gorgeous, made it this morning, couldn’t wait for it to cool LOL! Piccy on my blog! http://pjbear-determinedscrapper.blogspot.com/
Wow! That was quick 🙂
Man that looks nice! I want a slice right now…. xx
Hehe – plenty left 😉
Forgot to say, only changes I made were – I used Soya Margarine and Lacto free milk, dark muscovado sugar (that’s all I had in stock) and a little extra cinnamon, it’s so moist and delicious I’m going to have take some to my daughter and her family so I don’t eat it all!
Lol, I’ve invited a friend round for tea and cake to stop me eating all mine! Dark muscovado would work really well in this (I only had light in the cupboard when I made mine!)
Just ordered my stem ginger – will be baking this weekend 🙂
Yay! I’m really naughty and eat the stem ginger from the jar! 🙂
Can’t wait to try this – will be next week sometime, after payday! Luckily I already have stem ginger in syrup, it’s a good investment cos it’s so great in a lot of recipes.
I agree, I always have some in the house.
I made this earlier on today and it was a huge hit (ie it’s all gone!)
Thanks for another great recipe, can’t wait til next months!!
Glad you enjoyed it 🙂
Yum, yum and thrice yum. Went down a storm at work – made a wheat free version, too. Think my loaf tin was too small though, or I used too much baking powder, as it was enormous when I took it out of the oven! Deliciously enormous, of course.
Glad you enjoyed the recipe 🙂
I have just taken this out of the oven and it looks fab!! I will have to try the apple crumble cupcakes too as we have a glut of apples and I need something other than apple pie to use them up!!
Cool, hope you enjoy the recipes 🙂
I made this today and it was absolutely delicious! Thanks for sharing 🙂
So glad you enjoyed it 🙂
Hope you don’t mind, but I’ve linked to this recipe on my Facebook page. If you’d prefer me to remove it, please let me know! It sounds absolutely delicious!
That’s fine – thank you for sharing the recipe 🙂