Famous Five Sticky Ginger Cake

“ It wasn’t long before all four were sitting down to a good tea. Aunt Fanny had baked new scones for them, and had made a ginger cake with black treacle. It was dark brown and sticky to eat. The children finished it all up and said it was the nicest they had ever tasted.” – Five on a Treasure Island

Who has not read a Famous Five book and wanted to join in on their adventures? Mostly, join in on their wonderful picnics too? Many a childhood play time has gone in pretending to be a part of the this  fun gang. Try out this delicious  cake recipe and enjoy it with a  cup of  tea and your favourite Famous Five book.

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Famous Five Sticky Ginger Cake

Rich and Sticky Ginger cake with candied Ginger.

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Course

Desserts, Snacks

Cuisine

British

Prep Time

20 minutes

Cook Time

50 minutes

Servings

MetricUS Imperial

Ingredients

• 2 eggs
• 75 g dark brown sugar
• 100 g honey
• 150 ml Sunflower Oil
• 160 g carrot Grated
• 175 g flour
• 1 cup Candied ginger chopped
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground ginger

Course Desserts, Snacks Cuisine British Prep Time 20 minutes Cook Time 50 minutes Servings MetricUS Imperial Ingredients 2 eggs 75 g dark brown sugar 100 g honey 150 ml Sunflower Oil 160 g carrot Grated 175 g flour 1 cup Candied ginger chopped 2 tsp baking powder 1 tsp baking soda 2 tsp ground ginger

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Instructions

1. Preheat your oven to 180C. Grease the tin with a little vegetable oil and line with a sheet of baking paper.
2. Crack the eggs into the bowl and beat with the dark sugar for a few minutes until very thick. Beat in the honey and oil until smooth. Stir in the carrots and the candied ginger. Reserve a little bit of the candied ginger for garnish.
3. Mix the flour, baking powder, bicarbonate of soda and ground ginger together. Fold them into the cake mix gently, then pour the batter into the lined tin and place in the oven.
4. Bake for about 50 minutes, or until a skewer comes out with only a couple of crumbs of cake attached. Cool in the tin for around ten minutes, then transfer to a cooling rack to cool completely. Its ok if it sinks a little in the middle; it's a very moist cake.
5. Top with remaining candied ginger. Serve warm or cold with thick cream.