Ginger Cake

Having a birthday is a good excuse to make a cake. I made this on Friday and left it for a couple of days before eating to mature. That sounds incredibly restrained, the reality is that there just wasn’t any time to eat it before today!

I found the recipe online but couldn’t find the treacle when I came to make the cake (Stephen of course found it within seconds of arriving home) so substituted it for golden syrup. I toyed with the idea of making lemon icing this morning but I don’t really like icing so didn’t bother.

It was a good cake for so little effort but I can see how the treacle would have improved it.

Recipe below, it was probably the easiest cake I’ve ever made, which is a good thing for a baking doofus like me.

350g self raising flour
225g caster sugar
1 egg
3 teaspoons ground ginger
100g soft, unsalted butter
3 tablespoons black treacle
1/2 teaspoon bicarb
2 tablesponns milk
225ml boiling water

Put all ingredients into a bowl and mix until combined.
Pour into a 2lb loaf tin.
Cook until skewer comes out clean – 50 mins in 2lb loaf tin.
Leave to cool before removing from tin.