We love a slice of this Traditional Scottish Sticky Gingerbread cake and when its available in the kitchen it gets snapped up for breakfast, school snacks, packed lunches and even afternoon coffee breaks. It goes so well with a thin spreading of butter, some warm custard or a little jam. Such a delicious sticky hearty treat.
I think the flavour of this cake works really well in Autumn with the cinnamon and warming ginger. The smell coming out of the oven is absolutely amazing and fills the kitchen with the aromas of Autumn. Tradtionally this ginger cake would have been complete without all the icing and peel toppings but I think they add a little extra decoration which makes it all the more delicious. If you would rather you can leave the cake complete after baking without the icing and the peel as it works really well without the topping too.
This cake works really well as part of an afternoon tea time spread and would work well served up on the table for the guests with a few of my other delicious recipes. I’ve added in some suggestions below for you to try. Impress your guests with these delicious classics:
This recipe is based on an old traditional Scottish recipe and produces quite a dense sticky cake. This might make your cake knife come out a little sticky after cooking even though it may be cooked through. If it’s firm then you should be ok. Just make sure you don’t over cook it as you want the moisture in this cake. As mentioned above you can leave the cake as it is after cooking and serve without the icing if you like.
You will need a loaf tin and some extra butter for greasing.
- 180g of self raising flour
- 2tsp of ginger
- 1 1/2tsp of cinnamon
- 1tsp of bicarbonate of soda
- 120g of butter
- 120g soft brown sugar
- 4tbsp of black treacle
- 150ml of milk
- 1 medium egg
- 6tbsp of icing sugar
- 1tbsp of cinnamon
- 1 tbsp of ginger
- Turn on the oven and bring up to heat for 150oc. Grease a loaf tin with a little butter.
- In a large mixing bowl or stand mixer mix the flour, cinnamon, ginger and bicarbonate of soda. Mix through on a low speed.
- Melt gently and combine the butter, sugar and black treacle in a pan. Stir through on a gentle heat until the sugar has dissolved. Leave to cook slightly.
- Add the treacle mixture to the mixed dry ingredients and stir through.
- Add in the milk to combine.
- Whisk up the egg until light and fluffy and add to the mixture.
- Mix lightly for under a minute.
- Pour into the prepared loaf tin and pop in the oven at 150oc for 1 1/2 hours.
- Leave the cake to cool completely.
- Mix together the icing sugar with a few tsp of water to create the smooth consistency seen in the video. Drizzle over the cooled cake and top with the nuts and orange peel.
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