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1
First grease and flour a 2lb / 900g loaf tin (see video for dimensions).
2
Preheat your oven to 160°C / 320°F / Gas mark 3
3
To a large bowl, add the eggs, sugar, oil, treacle, and whisk until everything is amalgamated.
4
Now sift in the flour, baking powder, salt, and ground ginger, and whisk until you have a smooth batter.
5
Carefully scrape the batter into the prepared loaf tin, and give the tin a couple of taps on the bench to raise the larger air bubbles.
6
Place the tin in the preheated oven and bake for 50 minutes.
7
After the 50 minutes check the cake is done by inserting a cocktail stick into the centre of the cake, if it comes out clean the cake is done, if not give it a further 5 minutes.
8
Place the tin on a wire rack for 15 minutes to rest before removing it from the tin.
9
Carefully turn out the cake from the tin.
10
Serve with custard or have it on its own.
11
Enjoy
Method
Ingredients
175g / 6oz Self-Raising flour
1tsp / 4g Baking powder
If you’re using plain or all-purpose flour, add an extra 2tsp / 8g baking powder
170g / 6oz Vegetable or sunflower oil
4 Large eggs
85g / 3oz Soft light brown sugar
40g / 1½oz Treacle, Dark or light
2tsp / 4g Ground ginger
¼tsp / 2g Salt
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2lb / 900g Loaf Tin/Pan
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
8″ / 20cm Silicone Spatula
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