Ingredients:

  • 175g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves (optional)
  • 125g unsalted butter, softened
  • 175g dark brown sugar
  • 2 large eggs
  • 200ml black treacle/molasses
  • 150ml milk
  • 50ml sloe gin
  • 50g granulated sugar
  • 2 tbsp water
  • 100g powdered sugar, sifted (optional)
  • 2-3 tbsp sloe gin or milk (optional)

Instructions:

  1. Grease and flour a 9-inch round cake tin, or line the bottom with parchment paper.
  2. Whisk together flour, baking soda, and spices in a large bowl.
  3. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated.
  5. In a separate jug, mix together the treacle/molasses and milk.
  6. Gradually add the wet ingredients to the creamed butter mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared cake tin and spread evenly.
  8. Bake in a preheated oven (160°C/320°F) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  9. While the cake is baking, combine sloe gin, sugar, and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
  10. Once the cake is out of the oven, poke holes all over the surface with a wooden skewer. Slowly pour the sloe gin syrup over the cake, allowing it to soak in.
  11. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  12. Whisk together sifted powdered sugar with sloe gin (or milk) until a smooth glaze forms. Drizzle over the cooled cake (optional).
  13. Slice and serve.