Recipe Steps
- 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.
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Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
