Sticky Gingerbread Cake

Ingredients

175 unsalted butter/margarine
1 teaspoon ground ginger (½ more if you like it more spice)

Preparation

1
Preheat the oven to 160 C or 325 F.
2
Grease and line a 7 inch deep square cake tin or two rectangular loaf tins.
3
Thinly slice the ginger pieces and peel and core the apple. If using raw ginger just grate it.
4
Put the treacle, syrup and sugar in a saucepan and add the butter/margarine.
5
Heat gently until the butter melts and let it cool slightly.
6
Sift the plain flour, bread soda and spice into a bowl and add the wholemeal flour and grate the apple into the mixture.
7
Toss lightly and then add the treacle/butter liquid, eggs and the ginger pieces.
8
Beat well and pour into the prepared tin spreading into the corners evenly.
9
Pare an apple or pear thinly with a potato slicer or knife and layer onto the cake, pushing down gently.
10
Bake for 1 hour and twenty minutes and leave to cool in the tin. Brush with apricot jam or syrup from the jar of stem ginger if using.
11
Gingerbread keeps well for a week stored in an airtight container and is best eaten a few days after baking.
12
Worth the wait!
.

About

Old fashioned treacle with ginger make a great partnership for this cake with grated apple keeping it extra moist. It isn’t sickeningly sweet, making it ideal buttered and savoured with a cuppa any time or just eating as is solo on the go!
This cake/bread actually keeps for one week and eats better after the second day.

Yield:

60.0 servings

Added:

Thursday, September 30, 2010 - 1:01pm

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