Food with JP Passion: Sticky Ginger Cake Tray Bake
By JP Kennedy
John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
I recently watched Mary Berry’s new show where she made this recipe for a Guy Faulk’s themed celebration and immediately thought to myself I have to make this cake.
This tray-bake is perfect for this time of year as it’s deliciously moist and spicy but perfect also for Halloween celebrations.
Yes, while Halloween for all of us will be different this year I can’t think of a better way to mark it than baking a delicious cake for all your family to enjoy.
This is a really simple recipe that goes a long way and lasts really well. While I don’t have the biggest sweet tooth, Sunday – Thursday I need to know I have something nice to enjoy with my evening cup of tea – a little treat / reward at the end of the working day.
This cake served me well in that sense and when served warm with some double cream and caramel sauce its sheer decadence of the highest standards.
My brother Gavin who, up until recently, lived with me for five years had never introduced himself to my oven, cooking or baking and he raves about this cake. So much so he was recently inspired and went out and bought a number of baking tins, scales etc. and this is the first recipe he is planning to bake. I can’t wait to give his first ever baking attempt a go!
You should try this too it’s out of this world!
Ingredients:
- 250g Soft Dark brown sugar
- 250g unsalted butter
- 375g plain flour
- 2 teaspoons of bicarb
- Half a tin of black treacle about 150g
- 5 teaspoons of ground ginger
- 2 teaspoons of ground cinnamon
- 2 eggs beaten
- 300ml of milk
Method:
1. Grease and line a baking tray 35cm x 25cm with parchment paper and preheat your oven to 160c /325F.
2. Heat the butter, sugar and treacle over a low –medium heat stirring to ensure the mixture is a smooth consistency – allow to cool a little.
3. In a large mixing bowl stir together the spices and flour and then pour in the treacle mixture and thoroughly combine.
4. Stir in the beaten eggs. Then warm the milk in a saucepan. Add the bicarb and allow it to foam a little before adding to the cake batter mixture.
5. Pop into your prepared tin and bake for 30 – 35 minutes. To check if your cake is cooked, insert a skewer into the middle and if it comes out clean your cake is done!
6. Serve with lightly whipped double cream and caramel sauce and you have sheer dessert heaven!
This cake keeps really well in an airtight container and actually tastes better on day 2 or 3 when all the flavours have fully infused together.
Everyone in my family who has tasted this cake has raved about it. It’s so warming and inviting and perfect for this time of year.
Kids will love this cake too as its deliciously moist and sticky and if making for Halloween you can have some fun icing and decorate it with some Halloween themed decoration if you prefer.
Me, I’m a traditionalist and like mine with cream and caramel sauce and of course a nice cup of tea!
Contact JP On:
Twitter: @JPKCooking
Email: JPKCooking@gmail.com
Instagram: jpkennedy.kennedy
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