225g butter
225g soft brown sugar
225g black treacle
340g flour
2 tsp ground ginger
1 tbsp ground cinnamon
2 tsp bicarbonate of soda
2 eggs, beaten
50g chopped confit ginger
290ml milk
Preheat oven to 160°C. Grease and line an 8–12 inch tin or two loaf tins.
In a saucepan, gently melt together the butter, sugar, and treacle.
Sift the flour, ginger, cinnamon, and bicarbonate of soda into a bowl, then stir into the melted mixture.
Warm the milk, then whisk into the beaten eggs. Pour this into the batter and mix well.
Stir in the chopped confit ginger.
Pour the mixture into the prepared tin(s) and bake for 45–60 minutes, until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
The cake keeps beautifully moist for 3–4 days!
225g butter
225g soft brown sugar
225g black treacle
340g flour
2 tsp ground ginger
1 tbsp ground cinnamon
2 tsp bicarbonate of soda
2 eggs, beaten
50g chopped confit ginger
290ml milk
Preheat oven to 160°C. Grease and line an 8–12 inch tin or two loaf tins.
In a saucepan, gently melt together the butter, sugar, and treacle.
Sift the flour, ginger, cinnamon, and bicarbonate of soda into a bowl, then stir into the melted mixture.
Warm the milk, then whisk into the beaten eggs. Pour this into the batter and mix well.
Stir in the chopped confit ginger.
Pour the mixture into the prepared tin(s) and bake for 45–60 minutes, until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
The cake keeps beautifully moist for 3–4 days!
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