Sticky Jamaica Ginger Loaf cake
Recipe: https://recipestripper.com/recipes/1d5a60e7-2403-4acf-b60b-caf11e69bcf9
Original source: https://greatbritishrecipes.com/sticky-ginger-loaf-cake/
Recipe image: https://greatbritishrecipes.com/wp-content/uploads/2021/11/Sticky-Ginger-Cake9FI.jpg

This sticky ginger loaf cake or Jamaica ginger is rich, moist and feeds a crowd. Delicious as a  cake or enjoy hot as a pudding with custard!
Yield: 12
Prep time: PT10M
Cook time: PT45M
Total time: PT55M

Ingredients
- 200 g plain flour
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp bicarbonate of soda
- 100 g butter
- 100 g golden syrup
- 140 g treacle
- 100 g dark soft brown sugar
- 2 eggs
- 80 ml milk
- 50 g crystallised ginger

Instructions
1. Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4
2. Line the loaf tin with a liner or baking parchment.
3. Chop the crystallised ginger into small pieces and set aside.
4. Mix all the dry ingredients into a bowl and make a well in the middle for the liquid.
5. Put the syrup, treacle, butter and sugar into the saucepan over a low to medium heat and stir using a wooden spoon until the ingredients melt together. Remove from the heat.
6. Pour the syrup mix into the well in the flour and stir from the middle to make a batter. Stir in the ginger pieces.
7. Beat the eggs with the milk and stir in.
8. Pour the mixture into the prepared tin.
9. Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean.
10. Let the cake rest in the tin for 10 minutes, and then lift the cake out to cool on a rack.
11. Allow it to cool completely before slicing.