Sticky Ginger Cake
Oven Time : 1 hour
www.odlums.ie
/recipes/sticky-ginger-cake/
What you need:
- 225g/8oz Odlums Cream Plain Flour
- 125g/4oz Butter (room temperature)
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs
- 4 tablespoons Treacle
- 1 teaspoon Goodall's Ground Ginger
- Pinch of Odlums Bread Soda
- 2 tablespoons Warm Milk
How to:
- Preheat oven to 160°C/325°F/Gas 3. Line a 20cm/8" deep cake tin with greaseproof paper.
- Beat butter until soft. Add the sugar and mix until creamy. Add the eggs and treacle and beat well. Stir in the flour and ginger.
- Dissolve the bread soda in the warm milk and finally mix into the cake mixture. Transfer to prepared tin.
- Bake for about 1 hour until well risen and firm to the touch. Leave in tin to set for 5 minutes, then transfer to wire tray to cool. When completely cold wrap in greaseproof paper and then tinfoil.
- Serve dusted with icing sugar, if liked.
Note
- The cake is best kept for a few days before cutting. It gets stickier after a few days too.
What you need:
- 225g/8oz Odlums Cream Plain Flour
- 125g/4oz Butter (room temperature)
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs
- 4 tablespoons Treacle
- 1 teaspoon Goodall's Ground Ginger
- Pinch of Odlums Bread Soda
- 2 tablespoons Warm Milk
How to:
- Preheat oven to 160°C/325°F/Gas 3. Line a 20cm/8" deep cake tin with greaseproof paper.
- Beat butter until soft. Add the sugar and mix until creamy. Add the eggs and treacle and beat well. Stir in the flour and ginger.
- Dissolve the bread soda in the warm milk and finally mix into the cake mixture. Transfer to prepared tin.
- Bake for about 1 hour until well risen and firm to the touch. Leave in tin to set for 5 minutes, then transfer to wire tray to cool. When completely cold wrap in greaseproof paper and then tinfoil.
- Serve dusted with icing sugar, if liked.
Note
- The cake is best kept for a few days before cutting. It gets stickier after a few days too.
