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Vickys Sticky Ginger Cake (like The Mcvities Jamaican Ginger Cake) Recipe

Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake) Recipe
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Cooking Time : 1 minutes
Serving : 10
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Prepare the ingredients before making Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake) in your home. Then, follow these steps below to serve Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake) for your family or friends.

Ingredients: Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake)

  • 275 ml full fat coconut milk or whole milk
  • 115 grams dark brown sugar
  • 115 grams treacle / mollasses
  • 115 grams golden syrup - see recipe link below
  • 225 grams gluten-free / plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp bicarb / baking soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice - see recipe link below
  • 1/4 tsp xanthan gum if using gluten-free flour
  • 115 grams cubed sunflower spread / Gold Foil Stork Margarine

How to Make Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake)

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake) in your home by yourself.

    Step 1
  • Preheat the oven to gas 4 / 180C / 375°F and grease a loaf tin
  • Step 2
  • Warm the milk in a pan and stir in the sugar until dissolved. Set aside to cool
  • Step 3
  • Melt the treacle and syrup in another pan together over a low heat until runny but not hot
  • Step 4
  • Sift together the flour, bicarb, baking powder, ginger, cinnamon, mixed spice and xanthan gum if using
  • Step 5
  • Rub or cut in the butter until the mixture resembles crumbs
  • Step 6
  • Pour the syrup and milk mixtures into the flour and beat until smooth.You'll need a few tablespoons more milk for a gluten-free cake. The consistency should be of double (heavy) cream so add at least 3 extra tablespoons
  • Step 7
  • Pour into the loaf tin and bake for 45 - 50 minutes or until a toothpick tests clean
  • Step 8
  • Immediately run a knife around the edge of the tin to loosen the cake if you haven't lined it with parchment, then let cool completely in the tin
  • Step 9
  • Once cooled, turn out and wrap with clingfilm or foil
  • Step 10
  • Let the cake sit for at least 1 day before unwrapping and slicing. This is what makes it sticky
  • Step 11
  • Serve sliced spread with sunflower spread / butter or as a dessert with warm custard
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