Hannah's Ginger Cake

Check out this delightful gingerbread cake inspired by the legendary Mary Berry! Perfect for Autumn and the festive season, but I recently whipped it up for a cosy spring treat. The warm blend of ginger and spices, paired with black treacle, stem ginger syrup, and golden syrup, creates a harmonious sweetness. The buttery richness brings moisture and depth of flavour, elevating this cake to perfection. Simple to make with easy-to-find ingredients, it's ready in just 40 minutes. Give it a go!

Ingredients:

Baking Instructions:

1. In a sauce pan set over a low heat, add the butter cut into cubes, sugar, black treacle and golden syrup.
2. Use a spatula to mix gently until the butter is melted and the mixture is smooth.
3. Remove from the heat, mix in the blitzed stem ginger and it's syrup and let it cool slightly.
4. In a large bowl, sift the flour, add the baking soda, ginger and mixed spices.
5. Add the treacle mixture, beaten egg and milk. Mix well to get a lump-free batter then add the walnuts and raisins.
6. Line a 32x20 cm (12x8 inches) baking tray with non-stick paper, and spread the batter evenly.
7. Bake in the preheated oven at 180 degrees C for 30 minutes or until a skewer inserted in the middle comes out clean.
8. Remove from the oven, leave to cool completely, then slice.