Sticky Gingerbread Cake

Photo: An Irish Village Pantry

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

Preheat the oven to 160 C or 325 F.

Grease and line a 7 inch deep square cake tin or two rectangular loaf tins.

Thinly slice the ginger pieces and peel and core the apple. If using raw ginger just grate it.

Put the treacle, syrup and sugar in a saucepan and add the butter/margarine.

Heat gently until the butter melts and let it cool slightly.

Sift the plain flour, bread soda and spice into a bowl and add the wholemeal flour and grate the apple into the mixture.

Toss lightly and then add the treacle/butter liquid, eggs and the ginger pieces.

Beat well and pour into the prepared tin spreading into the corners evenly.

Pare an apple or pear thinly with a potato slicer or knife and layer onto the cake, pushing down gently.

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.

Gingerbread keeps well for a week stored in an airtight container and is best eaten a few days after baking.

Worth the wait!

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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.