Ingredients
- 150 g salted butter soft
- 150 g dark brown sugar
- 2 tbsp treacle
- 100 mls full-fat milk
- 2 medium eggs, beaten at room temperature
- 2 tsp ground ginger
- 1 tbsp finely grated lemon zest
- 1 tsp baking powder, level
- 200 g self-raising flour
- 100 g dark brown sugar
- 2 tbsp stem ginger, finely chopped
- 2 tbsp syrup from the stem ginger jar
- 50 mls water
Instructions
- Melt the butter, dark brown sugar, treacle and milk, do not overheat.
- Cool slightly, then add the beaten eggs.
- Add the ground ginger, lemon zest, flour, and baking powder, then mix well but do not overbeat.
- Spoon into a lined loaf tin and cook for 35-40 minutes.
- Once cooked, remove from the oven.
- Bring the dark brown sugar, stem ginger, syrup, and water to a simmer.
- Cook down slightly to thicken, then pour over the cake evenly.
- Leave to cool completely before turning out.
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Nutrition Facts
Sticky Ginger Loaf Cake
Amount per Serving
Calories
323
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
66
mg
22
%
Sodium
168
mg
7
%
Potassium
164
mg
5
%
Carbohydrates
46
g
15
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
4
g
8
%
Vitamin A
440
IU
9
%
Vitamin C
1
mg
1
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
