Recipes
Ginger & treacle cake
The flavour of this cake improves if it's stored in an airtight container for a few days before eating, if you can wait that long.
The flavour of this cake improves if it's stored in an airtight container for a few days before eating, if you can wait that long.
(71 votes)
Cook: 1 Hour 30 Mins
Serves: 10
Price: 18p per serving
Nutritional Information
Each 82g serving contains
Energy
1256kj
300kcal
1256kj
300kcal
15%
Fat
11g
11g
Med
16%
16%
Saturates
6.6g
6.6g
Med
33%
33%
Sugars
27g
27g
High
30%
30%
Salt
0.61g
0.61g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
1532kj/366kcal
Typical energy values per 100g:
1532kj/366kcal
Ingredients
115g butter
125g golden syrup
100g black treacle
75g soft dark brown sugar
50g Asda Ginger Preserve
115g Asda Self-Raising Flour
½ level tsp bicarbonate of soda
2 level tsp mixed spice
2 large free-range eggs
100ml milk
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Line a 2lb loaf tin or an 18cm deep square cake tin with baking paper. Gently heat the butter, golden syrup, treacle, sugar and ginger preserve in a pan until the butter melts and the mixture is warm but not hot. Watch the pan all the time to make sure the mixture doesn’t boil.
2
Sift the flours, bicarbonate of soda, ginger and mixed spice into a large bowl. Lightly beat the eggs with the milk and add to the flour mixture along with the butter and syrup mixture. Stir until just evenly mixed but don’t beat the mixture.
3
Turn into the tin and bake for about an hour or until risen and a skewer inserted in the middle comes out clean. Cool on a wire rack.