I make - Sticky Ginger Cake

This is proper sticky ginger cake, like the store bought version. Thank you Sarah.

Sticky Ginger Cake, adapted from Sarah Howells' Ginger Cake

Ingredients
150 g plain gluten free flour

1/2 tsp xanthan gum

1/4 tsp salt
4 tsp ground ginger
1 tsp mixed spice
75 g butter
75 g honey
75 g treacle
125 g crystallized ginger, finely chopped
25 g honey (to make up the ginger syrup)
125 ml milk
1/2 tsp bicarbonate of soda
1.5 tsp baking powder
1 large egg

Preheat the oven to 160'C / Fan 140'C / Gas Mark 3. Line a 2lb loaf tin with a loaf tin liner and set to one side.

Add the butter, honey and treacle to a large saucepan and place on a low heat. Keep stirring until the butter has melted and it's fully combined. Remove from the heat for 1-2 minutes to cool slightly.

Mix the plain gluten free flour, xanthan gum, salt, ground ginger, mixed spice, baking soda and baking powder into a bowl and stir.

In a separate bowl, add the milk and egg to the cooled butter honey mixture, thoroughly whisk.

Sift the flour and spices into the butter-egg mix and whisk together until fully combined. Fold in the chopped stem ginger, and then pour the batter into the baking tin. It should be quite a runny batter.

Place in the centre of a hot oven and bake for 40-50 minutes, until a skewer inserted in the middle comes out clean and the cake is starting to come away from the sides of the pan.

Remove from the oven and leave in the tin on a cooling rack until completely cool before slicing. For best results and sticky-ness, leave for at least 24 hours before tucking in - the longer you leave this cake, the better it is!