Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sticky ginger cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sticky ginger cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Sticky ginger cake is something which I’ve loved my whole life.
Weigh or spoon flour into a dry measuring cup; level with a knife. Put the butter, sugar, treacle, milk and the grated ginger in a large. Stir through the stem ginger (if using).
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sticky ginger cake using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sticky ginger cake:
- Make ready Sticky ginger cake:
- Make ready 4 oz butter
- Make ready 3 oz light brown sugar
- Make ready 1 tbsp dark treacle or 1 oz dark brown sugar
- Make ready 2 eggs
- Get 4 oz cake/SR flour
- Take 1/2 tsp ground ginger
- Take 1 1/2 tsp mixed spice
- Get 3 piece stem ginger in syrup roughly chopped (you can buy this ready made in jars)
- Take Stem ginger in syrup:
- Take 9 piece ginger thinly peeled and about 1 inch across and blanched by dipping into boiling water for 20 seconds (do this 3 times with a couple of minutes in between)
- Make ready 2 oz granulated sugar
- Take 1/4 pints boiling water
This cake isn't too spicy but just enough ginger, cinnamon, allspice and cloves to bring back those childhood memories. I added a quarter cup of apple sauce to help keep the cake moist and sticky. If you've never tried sticky gingerbread cake, I urge you to have a go. It's really easy to make - even the kids would enjoy it.
Instructions to make Sticky ginger cake:
- To make the stem ginger in syrup: put the sugar and boiling water in a small pan. Add the 9 pieces of ginger, bring back to the boil then simmer for 20 minutes. Add tablespoons of water if it reduces too far. Bottle, cool and refrigerate until needed. This is now preserved and will will keep for a few months after opening
- To make the cake: put butter and sugar into a mixing bowl and cream together.
- Beat in the dark treacle or dark brown sugar
- Add the eggs 1 at a time and beat then in until you have a smooth batter
- Sift the flour, ginger and mixed spice into the batter, then add ¾ of the stem ginger straight on top of the flour and fold in roughly. It's ok for the batter to now be lumpy
- Pour the batter into a prepared loaf tin. I put a strip of greaseproof paper across as in the picture and lightly grease the sides. This makes it easy to lift out.
- Bake for 30 minutes at 180ºC
- Remove from oven and slowly drizzle syrup from the ginger jar over the top of the cake sprinkle over the remaining chopped ginger
- Lift from tin and cool on rack. Nice warmed up with custard, cream or ice-cream
Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Sticky gingerbread cake There is only one thing better than a ginger cake on a Sunday afternoon, and that's a triple-tested sticky gingerbread cake. Follow the recipe below to be truly indulged! I am 'the one who can't cook' in my family, but I found this recipe in my mum's old food tech book, and it's brilliant (and fail-safe if it works for me).
So that’s going to wrap this up with this special food sticky ginger cake recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
