Sticky Ginger Cake

  • 25g Whitworths Crystallised Fiery Ginger
  • 70g Whitworths Chilean Orchard Prunes
  • 150g golden syrup
  • 50g black treacle
  • 110g dark brown soft sugar
  • 150g unsalted butter
  • 8g gound ginger
  • 2g ground mixed spice
  • 2 medium eggs
  • 2 tbsp semi-skimmed milk
  • 120g self raising flour, sieved

Ready… Steady… Bake…

  • Preheat your oven to 160⁰C/Fan 140⁰C/Gas Mark 3 then lightly grease and line the base and sides of an 18cm round cake tin.
  • Finely chop the crystallised ginger and set aside, then puree the prunes in a food processor (or very finely chop them) and transfer to a large pan.
  • Add the golden syrup, black treacle, sugar and butter to the pan, stir together over a low heat until evenly combined.
  • Remove from the heat then stir in the ground ginger, mixed spice and chopped crystallised ginger.
  • Lightly beat the eggs and milk together then add to the pan and stir, to form a smooth batter.
  • Fold the flour into the batter until evenly combined, then transfer to the prepared tin.
  • Bake in the centre of your preheated oven for 1 hour, until spingy to touch.
  • Leave in the tin to cool then serve with a light dusting of icing sugar.
Print recipe
Sticky Ginger Cake
  • 20 mins
  • 1 hour
  • Makes 10