Ginger cake - Tom Aikens
A rich, spiced ginger cake with treacle and confit ginger, perfect for tea time. Perfectly moist and delicious!
Ingredients
- 225g butter
- 225g soft brown sugar
- 225g black treacle
- 340g flour
- 2 tsp ground ginger
- 1 tbsp ground cinnamon
- 2 tsp bicarbonate of soda
- 2 eggs, beaten
- 50g chopped confit ginger
- 290ml milk
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