The ultimate in sticky-cake deliciousness, this indulgent cake has all of the dark, spicy flavors that make it perfect for those cold winter nights. We’re talking black treacle, muscovado sugar, candied ginger and plenty of spices, not forgetting the good glug of whiskey that goes into the sticky-sweet topping. You’ll be licking your fingers clean and then sneaking straight back into the kitchen for another piece before you’ve even swallowed your last mouthful. Cheers to a winter-perfect spiked sweet.
Ingredients:
Makes 30 pieces
— 1 cup minus 1 Tablespoon melted HOT unsalted butter
— 1/2 cup black treacle
— 1/2 cup honey
— 3/4 cup plus 1 Tablespoon dark brown muscovado sugar (can be replaced with dark brown sugar if you can’t find muscovado)
— 3 large eggs
— 3/4 cup milk (full or half fat)
— 3 cups all-purpose flour
— 1 + ½ teaspoon baking soda
— 2 teaspoons ground ginger
— 1 teaspoon ground cinnamon
— ½ teaspoon ground cloves
— 2 Tablespoons finely chopped candied ginger
For the glaze:
— 5 Tablespoons milk (full or half fat)
— 5 Tablespoons whiskey
— 1 cup plus 1 Tablespoon confectioners’ sugar
Instructions:
1. Preheat the oven to 325 degrees Fahrenheit. Line a 9 1/2 x 11 1/2-inch baking dish with baking parchment (enough so that a little hangs over the sides).
2. In a bowl, mix the hot melted butter with the treacle, honey and brown sugar until the sugar dissolves, then add in the eggs and milk and whisk together until combined.
3. Add in the flour, baking soda, ginger, cinnamon and cloves and whisk again until just combined, then fold in the candied ginger.
4. Pour the batter into the baking dish, then place in the oven and cook for 40-50 minutes, until an inserted skewer comes out clean. Take out of the oven.
5. Whisk together the milk, whiskey and confectioners’ sugar in a small bowl and spoon it over the hot cake. Spread it out with a spoon so that it doesn’t all just pool in the middle. You may not need all of the glaze — just keep spooning it on until the top and sides are well covered. The glaze will sink in and get stickier on top as the cake cools. Once cool, remove the cake from the baking dish and peel back the baking parchment. You can gently wipe off any excess glaze from the sizes of the cake. The cake will be very sticky, so rather than a knife, use a long piece of cotton string or unscented dental floss to cut the cake into squares. This will give you a neater finish.
The cake will keep for 3-4 days in a sealed container in a cool room (or the refrigerator).
Preheat the oven to 325 degrees Fahrenheit. Line a 9 1/2 x 11 1/2-inch baking dish with baking parchment (enough so that a little hangs over the sides). In a bowl, mix the hot melted butter with the treacle, honey and brown sugar until the sugar dissolves, then add in the eggs and milk and whisk together until combined. Add in the flour, baking soda, ginger, cinnamon and cloves and whisk again until just combined, then fold in the candied ginger.
Pour the batter into the baking dish, then place in the oven and cook for 40-50 minutes, until an inserted skewer comes out clean. Take out of the oven.
Whisk together the milk, whiskey and confectioners’ sugar in a small bowl and spoon it over the hot cake.
Spread it out with a spoon so that it doesn’t all just pool in the middle. You may not need all of the glaze — just keep spooning it on until all of the top and sides are well covered. The glaze will sink in and get stickier on top as the cake cools. Once cool, remove the cake from the baking dish and peel back the baking parchment. You can gently wipe off any excess glaze from the sizes of the cake. The cake will be very sticky, so rather than a knife, use a long piece of cotton string or unscented dental floss to cut the cake into squares. This will give you a neater finish.
The cake will keep for 3-4 days in a sealed container in a cool room (or the refrigerator).
