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October Bake It! recipe – sticky ginger cake

October 5, 2010

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 πŸ™‚

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!

Ingredients

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 160Β°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 Β 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 theΒ 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

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42 Comments leave one →
  1. October 5, 2010 8:12 pm

    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!

    • amylane permalink*
      October 5, 2010 8:25 pm

      Whoop whoop! Glad you are enjoying the recipes πŸ™‚

  2. October 5, 2010 8:18 pm

    This looks gorgeous Amy! I’ll be joining in again this month now we’ve moved πŸ˜€

    • amylane permalink*
      October 5, 2010 8:25 pm

      Yay, you’re back! How did the move go? x

  3. October 5, 2010 8:35 pm

    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!

    • amylane permalink*
      October 5, 2010 8:41 pm

      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! πŸ™‚

  4. October 5, 2010 10:44 pm

    Looking forward to making this one!

    • amylane permalink*
      October 6, 2010 8:22 am

      Oh good, I always worry when I do a recipe whether people will like it or not! πŸ™‚

  5. October 5, 2010 11:26 pm

    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

    • amylane permalink*
      October 6, 2010 8:22 am

      Cool, I’ll have to make sure there’s no ginger next month! x

  6. October 6, 2010 2:06 pm

    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 πŸ™‚

    • amylane permalink*
      October 6, 2010 2:23 pm

      Glad you like the look of it πŸ™‚

  7. October 6, 2010 2:13 pm

    This is gorgeous, made it this morning, couldn’t wait for it to cool LOL! Piccy on my blog! http://pjbear-determinedscrapper.blogspot.com/

    • amylane permalink*
      October 6, 2010 2:25 pm

      Wow! That was quick πŸ™‚

  8. mrsljhall permalink
    October 6, 2010 3:46 pm

    Man that looks nice! I want a slice right now…. xx

    • amylane permalink*
      October 6, 2010 3:51 pm

      Hehe – plenty left πŸ˜‰

  9. October 6, 2010 4:16 pm

    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!

    • amylane permalink*
      October 6, 2010 4:33 pm

      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!)

  10. October 7, 2010 7:10 pm

    Just ordered my stem ginger – will be baking this weekend πŸ™‚

    • amylane permalink*
      October 7, 2010 7:30 pm

      Yay! I’m really naughty and eat the stem ginger from the jar! πŸ™‚

  11. October 12, 2010 10:05 am

    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.

    • amylane permalink*
      October 12, 2010 10:21 am

      I agree, I always have some in the house.

  12. October 15, 2010 9:32 pm

    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!!

    • amylane permalink*
      October 15, 2010 9:46 pm

      Glad you enjoyed it πŸ™‚

  13. October 23, 2010 3:21 pm

    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.

    • amylane permalink*
      October 23, 2010 3:30 pm

      Glad you enjoyed the recipe πŸ™‚

  14. October 26, 2010 5:18 pm

    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!!

    • amylane permalink*
      October 26, 2010 5:45 pm

      Cool, hope you enjoy the recipes πŸ™‚

  15. gingerbreadhouse permalink
    October 26, 2010 9:35 pm

    I made this today and it was absolutely delicious! Thanks for sharing πŸ™‚

    • amylane permalink*
      October 27, 2010 1:39 pm

      So glad you enjoyed it πŸ™‚

  16. September 7, 2011 3:24 pm

    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!

    • amylane permalink*
      September 7, 2011 9:34 pm

      That’s fine – thank you for sharing the recipe πŸ™‚

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