Sticky Gingerbread Cake
By: An Irish Villag...
Published: Thursday, September 30, 2010 - 1:01pm

Ingredients




150 stem ginger or raw ginger
125 black treacle
125 golden syrup
175 brown sugar
175 unsalted butter/margarine
225 plain white flour
125 wholemeal flour
1 teaspoon ground mixed spice
1 1/2 teaspoons bicarbonate of soda (bread soda)
2 medium free range eggs
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.