This simple version of traditional Yorkshire ginger cake takes little effort to prepare and is sure to delight your family and friends. Moist, sticky and deliciously aromatic, it's packed full of flavour and is the perfect accompaniment to a cuppa.
- 255g plain flour
- ¼ tsp salt
- 2 tsp allspice
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 225g medium oatmeal
- 175g black treacle
- 150g sunflower spread
- 100g light soft sugar
- 150ml milk
- 1 egg, beaten
- Preheat the oven to 180°C/350°F/Gas 4. Line the base and sides of an 18cm square cake tin with greaseproof paper.
- Sift the flour, salt, allspice, ginger and bicarbonate of soda into a bowl. Add the oatmeal and toss together well. Make a hollow in the centre.
- Put the treacle, spread, sugar, milk and egg in a pan and stir over a low heat until dissolved. Add to the dry ingredients and mix well until thoroughly combined.
- Pour the mixture into the prepared tin and bake for 1 hour until cooked through (to test it is cooked, insert a knife gently into the centre; it should come out clean).
- Cool in the tin slightly, then turn out onto a wire rack to cool completely. Store in an airtight container.