Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake)

1. 1

   Preheat the oven to gas 4 / 180C / 375AF and grease a loaf tin

2. 2

   Warm the milk in a pan and stir in the sugar until dissolved.

3. 3

   Set aside to cool

4. 4

   Melt the treacle and syrup in another pan together over a low heat until runny but not hot

5. 5

   Sift together the flour, bicarb, baking powder, ginger, cinnamon, mixed spice and xanthan gum if using

6. 6

   Rub or cut in the butter until the mixture resembles crumbs

7. 7

   Pour the syrup and milk mixtures into the flour and beat until smooth.You'll need a few tablespoons more milk for a gluten-free cake.

8. 8

   The consistency should be of double (heavy) cream so add at least 3 extra tablespoons

9. 9

   Pour into the loaf tin and bake for 45 - 50 minutes or until a toothpick tests clean

10. 10

    Immediately run a knife around the edge of the tin to loosen the cake if you haven't lined it with parchment, then let cool completely in the tin

11. 11

    Once cooled, turn out and wrap with clingfilm or foil

12. 12

    Let the cake sit for at least 1 day before unwrapping and slicing.

13. 13

    This is what makes it sticky

14. 14

    Serve sliced spread with sunflower spread / butter or as a dessert with warm custard

* Per serving · 4 servings · Values may vary.

No additional tips available.