Name: Sticky Ginger-Nut Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 150g self-raising flour; 1 tsp ground ginger; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 75g butter, softened; 75g golden syrup; 60g dark brown sugar; 1 tbsp fresh ginger, grated; 2 eggs, beaten; 50g crystallized ginger, chopped; 50g pecans, chopped; Sticky glaze:; 75g golden syrup; 25g butter

How To Make Sticky Ginger-Nut Cake

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Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

150g self-raising flour
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
75g butter, softened
75g golden syrup
60g dark brown sugar
1 tbsp fresh ginger, grated
2 eggs, beaten
50g crystallized ginger, chopped
50g pecans, chopped
Sticky glaze:
75g golden syrup
25g butter

Instructions

Preheat oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin.
In a bowl, whisk together the flour, ground ginger, cinnamon, and nutmeg.
In a separate bowl, cream together the softened butter, golden syrup, dark brown sugar, and fresh ginger until light and fluffy.
Gradually add the beaten eggs to the butter mixture, mixing well after each addition.
Fold in the flour mixture until well combined.
Stir in the chopped crystallized ginger and pecans.
Pour the batter into the prepared cake tin and smooth the top.
Bake in the preheated oven for 40 minutes or until a skewer inserted into the center comes out clean.
Meanwhile, prepare the sticky glaze by melting the golden syrup and butter together in a saucepan over low heat until combined.
Once the cake is baked, remove from the oven and immediately brush the sticky glaze over the top.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Serve the sticky ginger-nut cake on its own or with a dollop of whipped cream.