Its worth making this cake at least 2 or 3 days prior to use. The cake will store all in an airtight container and as the days go by will mature in flavour.
Sticky Ginger Cake
Ingredients
Stage 1
- 225 grams golden syrup
- 225 grams black treacle
- 225 grams Butter
- 350 grams Caster sugar
Stage 2
- 350 grams Plain Flour
- 1.5 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp bicarb of soda
Stage 3
- 2 each large eggs
- 170 ml boiling water
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