I had been wanting to make this cake for such a long time but had never got around to it, and when I finally did, it didn’t disappoint. This has been devoured by my family and definitely enjoyed! It keeps for quite a while too when in an airtight container. It has a strong taste of the black treacle and ginger, and of course, is sticky.
Do be mindful when measuring the treacle, if you take some care with it, it won’t sink in the middle – so be precise when measuring out your ingredients. Enjoy with a cup of tea and a chat!
- 225 g butter
- 225 g light muscovado sugar
- 225 g golden syrup
- 225 g black treacle
- 225 g self-raising flour
- 225 g wholemeal self-raising flour
- 4 tsp ground ginger
- 2 large eggs
- 300 ml milk
- Preheat the oven to 160C/fan 140C/gas mark 3. Grease and line the base and sides of a 12 x 9″ traybake tin.
- Add the butter, sugar, golden syrup and black treacle into a medium-sized pan. Heat gently until the mixture has melted evenly. Set aside to cool slightly.
- Add the flours and ginger to a large bowl and stir together lightly. Beat the eggs into the milk; pour the cooled butter and syrup mixture into the dry ingredients, along with the eggs and milk, beating until smooth. Pour into the prepared tin and tilt gently to level the surface.
- Bake in the oven for 50 mins, until well risen and golden/springy to the touch. Leave to cool in the tin for 10 mins, then turn out, peel off the parchment and allow to finish cooling on a wire rack. When cold, cut into 16 squares.