Sticky apple and ginger cake
Deliciously sticky, fruity easy-to-make cake bars. They're like a cross between gingerbread and fruit cake, and make a great easier alternative to Christmas cake.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 cup self-raising flour
- 1 pinch baking powder
- 1 teaspoon ground ginger
- ¾ stick butter
- ¼ cup soft brown sugar
- ¼ cup golden syrup (dark corn syrup in USA)
- 1.5 ounces crystallized ginger chopped (either in syrup or crystallized is fine)
- ½ cup dried fruit e.g. prunes, apricots, cranberries, raisins (chopped)
- 1 apple peeled and diced
- 1 egg whisked
Pre-heat oven to 200C / 390F and line a 8 x 8 inch square baking pan with baking paper.
Sift the flour, baking powder and ginger together in a medium bowl.
Melt the butter, syrup and sugar together in a saucepan. Add to the flour together with the stem ginger, dried fruit, apple and egg. Stir it all together with a wooden spoon until just combined.
Pour the batter into the prepared tin, then bake for 30 minutes until risen and golden. Cover with foil half way through cooking to prevent over-browning.
Optional: Melt the white chocolate in a jug in the microwave (in 30-second spurts – I find 3 times does it), then drizzle all over the cake.
When cool (and the chocolate – if you’ve used it - is set), slice into 8 bars.
How long will this ginger cake keep?
for 4 to 5 days in an airtight container.
Can I make this cake with a different fruit?
Rhubarb works as a good substitute for apple. Let me know if you try this recipe with rhubarb!
I don't know where to buy golden syrup in my country. What else can I use?
Dark corn syrup works as a decent substitute for golden syrup. Or you can buy golden syrup on Amazon (affiliate link).
Calories: 299kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 102mg | Potassium: 82mg | Fiber: 1g | Sugar: 33g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg