Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a loaf tin with baking paper.
Step 2:
In a saucepan, heat the butter, sugar and black treacle until melted.
Step 3:
In a bowl, sift the flour, baking powder and spices.
Step 4:
Add the black treacle mixture to the dry ingredients and mix well. Add the egg and mix to combine. Add in the stem ginger and spoon into prepared tin
Step 5:
Bake in the oven for 50 minutes. Once baked, remove from oven and leave to cool.
Step 6:
Remove from tin and glaze with apricot jam and decorate with more stem ginger.
Ingredients
MetricImperial
For the Cake
- 125g Billington's Unrefined Golden Caster Sugar
- 125g Unsalted butter (softened)
- 225ml Black treacle
- 300g Allinson's Plain White Flour
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Ground ginger
- 1 Large free range egg(s)
- 75g Candied lemon zest (chopped)
- 125g Billington's Unrefined Golden Caster Sugar
For the Topping
- 3 tbsp Apricot jam (for the glaze)
- A handful Stem ginger
Utensils
- 2lb loaf tin
- Baking paper
- Large mixing bowl
- Pastry brush
Recipe Reviews
Loved it! Very sweet personally going to use a bit less treacle next time...but delicious!!
Ingredients
MetricImperial
For the Cake
- 125g Billington's Unrefined Golden Caster Sugar
- 125g Unsalted butter (softened)
- 225ml Black treacle
- 300g Allinson's Plain White Flour
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Ground ginger
- 1 Large free range egg(s)
- 75g Candied lemon zest (chopped)
- 125g Billington's Unrefined Golden Caster Sugar
For the Topping
- 3 tbsp Apricot jam (for the glaze)
- A handful Stem ginger
Utensils
- 2lb loaf tin
- Baking paper
- Large mixing bowl
- Pastry brush