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Recipe Source: Mary Berry This cake is so delicious. The cake itself is so moist and mildly spiced with candied ginger. If you have you can use stem ginger too. Preheat oven to 180 degree C. Line a square pan with parchment paper and set aside. Take butter, sugar, treacle in a bowl and whisk till smooth. Add egg and mix well.
This traditional ginger cake from Mary Berry is a classic retro bake. The spiced, sticky traybake is delicious, easy to make so the perfect winter warming treat. Preheat your oven to 160C / 140C Fan / 320F and get your kids to grease a 30x23cm baking or roasting tin.
The cake itself is so moist and mildly spiced with candied ginger. If you have you can use stem ginger too. Preheat oven to 180 degree C. Line a square pan with parchment paper and set aside. Take butter, sugar, treacle in a bowl and whisk till smooth. Add egg and mix well. Add in baking powder, salt, spices and mix well. Add in milk and mix well.
Measure the flour, bicarbonate, ginger and mixed spice into a large bowl. 3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little. 4. Pour the mixture from the saucepan into the bowl of dry ingredients.
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