Sticky Ginger Cake

Made using our Lakeland Fluted Cake Ring

Ingredients

Cake

  • 300g butter
  • 250g soft light brown sugar
  • 8 tbsp black treacle
  • 300ml milk
  • 4 eggs
  • 450g plain flour
  • 2 tsp cinnamon
  • 3 tsp bicarbonate of soda
  • 200g pitted prunes, finely chopped
  • 2 tsp ginger extract

Topping

  • 450g icing sugar
  • 6 tsp ground ginger
  • Crystallised Ginger, cut into small pieces

Instructions

  1. Preheat oven to 180 deg C/350 degF/gas mark 4.
  2. Place butter, brown sugar and treacle in a saucepan and heat gently, stirring until melted.
  3. Remove saucepan from heat and add the milk, then leave to cool before beating in the egg.
  4. Sift the flour, cinnamon and bicarbonate of soda into a large mixing bowl, pour in the saucepan contents and stir together until the mixture reaches the consistency of batter.
  5. Add the chopped prunes and ginger extract then mix well.
  6. Pour the mixture into the lightly greased ring mould and bake for approx. 1 hour. When the cake is firm to the touch, remove from oven and leave to cool.
  7. To make the topping: sift the icing sugar, add the ground ginger and mix with about 4 tbsp warm water. Drizzle over the top of the cake and decorate with Crystallised Ginger.