It is never a hardship for me, as I love baking (indeed all cooking) and it is always nice to do be doing it when you know how appreciative the eater/s tend to be. When we first started Tom’s Barn I made a cake because I simply thought that is what one did – we always have something in our tins in the house, to be produced when anyone drops in! We hadn’t realised that it would become something a bit special. Non-bakers particularly are amazed and experienced bakers usually ask for the recipe…
I have been asked for this Black Treacle & Stem Ginger Cake recipe several times recently. In fact, I fondly but wrongly thought it was already in the blog recipe section, but now it really is. It is a very favourite recipe of us all, and all credit must go to Mary Berry for the original recipe, adapted slightly by me over the years.
Tom’s and Douglas’s Barn Black Treacle & Ginger Cake
(Adapted from a Mary Berry recipe)
225g soft butter or margarine
175g caster sugar
225g black treacle or sometimes I use molasses
275g self-raising flour
2 tsp baking powder
2 tsp mixed spice
4 tbsp milk
3 bulbs stem ginger chopped finely
Generous handful chopped/broken pecans or walnuts
Measure all the ingredients into a large bowl and mix for about 2 minutes, either by hand or in an electric mixer. Pour into a non-stick (or lined with greased foil) deep baking dish approx 9”x12”. I use the small Aga baking tin
Bake at 180’C/Gas 4 or in the top oven of an Aga with the cold plain sheet hanging on the second set of runners until it looks cooked i.e. firm and golden brown. I start looking after about 30 minutes.
125g icing sugar (more probably!)
About 4 tbsp stem ginger syrup from the jar (use more if you have taken more icing sugar)
Handful chopped nuts and ideally more finely chopped than I have in this photo!
Mix all together to get a good spreading consistency and spread over the baked cake.
Sprinkle with chopped nuts
Happy New Year to everyone and looking forward to welcoming past and new guests in 2018. It may be cold and miserable outside so just the right time to recover from the Christmas festivities in a warm and cosy barn. Short breaks are available throughout the year and the cost of a stay is at […]
Short breaks are available for the rest of the year and still time to book Christmas at Douglas’s Barn. Reduced rates in both barns until 22nd December 2017. Start and end dates can be flexible. Look at Availability and Booking for available dates
We have just been awarded a 2017 VisitEngland Rose Award in recognition of Excellent Customer Service. These awards are given annually to 100 VisitEngland quality assessed accommodation businesses that go the extra mile in order to provide excellent customer service and can only be won once. The nominations are triggered following annual VisitEngland assessment and […]