vickys sticky ginger cake like the mcvities jamaican ginger cake

Ingredients vickys sticky ginger cake like the mcvities jamaican ginger cake

275 ml full fat coconut milk or whole milk
115 grams dark brown sugar
115 grams treacle / mollasses
115 grams golden syrup - see recipe link below
225 grams gluten-free / plain flour
1 1/2 tsp baking powder
1 tsp bicarb / baking soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice - see recipe link below
1/4 tsp xanthan gum if using gluten-free flour
115 grams cubed sunflower spread / Gold Foil Stork Margarine

how to make vickys sticky ginger cake like the mcvities jamaican ginger cake

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

Warm the milk in a pan and stir in the sugar until dissolved. Set aside to cool

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

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

Rub or cut in the butter until the mixture resembles crumbs

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

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

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

Once cooled, turn out and wrap with clingfilm or foil

Let the cake sit for at least 1 day before unwrapping and slicing. This is what makes it sticky

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