Ginger Cake - The exquisite Ginger Cake formula
Do you like sticky ginger cake with a nice cup of tea, but are left disappointed with shop bought varieties? If so, you will greatly appreciate that this particular method is both straightforward to prepare and cook, and the end effect is wonderfully satisfying.
Ginger Cake - The exquisite Ginger Cake formula
Ginger Cake - The exquisite Ginger Cake formula
Ginger Cake - The exquisite Ginger Cake formula
Ginger Cake - The exquisite Ginger Cake formula
You can bake this ginger cake in one of two ways depending on who it's for.
You can use either 2 loaf tins greased and lined (or ready made linings as it is much easier) or use 1 18cm round greased and lined deep tin. The amounts are the same for both ways but the baking times will be sLightly different. The 2 loaf tins take about 50 minutes and the deep tin takes about 1hr.
1. Preheat your oven to 180c/160c for fan assisted ovens/gas mark 4.
2. Grease and line your chosen tin(s).
3. Make sure the rack in the oven is in the middle of the oven to make sure the ginger cake is evenly baked.
Ingredients
8oz/225g self raising flour
1 tsp bicarbonate of soda
1 tablespoon of ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
4oz/125g butter cut into cubes (plus extra for greasing the tins)
4oz/125g dark muscavado sugar
4oz/125g black treacle
4oz/125g golden syrup
9 fl oz/250ml whole milk
3oz/85g drained stem ginger, grated finely
1 egg
Method
Sift the flour, bicarbonate of soda and all the dry spices in a large bowl. Do not be tempted not to sift the flour, as the bicarbonate of soda will stay in clumps and not disperse through the cake.
Add the butter and rub it onto the flour compound with your hands until it resembles breadcrumbs.
Put the muscavado sugar,treacle,syrup and milk into a large saucepan and put it on a low heat, keep stirring until the sugar has dissolved, then turn up the heat and bring the compound to just below boiling point so it does not burn the sugars or it will be bitter, take off the heat.
Mix in the grated stem ginger into the flour compound thoroughly coating it well.
Carefully pour in the treacle mix into the flour compound (it will bubble as there is bicarbonate of soda in the mix) stir as you go and mix with a wooden spoon.
Break in the egg and beat the compound well.
Pour the ginger cake compound into the ready tin(s)
Bake the cake for colse to 50 minutes and check it by pushing a clean skewer into the middle of the cake until it comes out clean.
When cooked leave it in the tin(s)until cool then turn out.
Keep the cake(s) in the paper that you have baked them in but put a clean one on as well for presentation, the cake(s) will keep for about 2 weeks if put in an airtight holder or if you prefer you can freeze them by wrapping in greaseproof paper then cling-film or large food bag, it will keep well for colse to a month.
Once you and your house and friends have tried this deLightful ginger cake recipe, the chances are it won't last that long and you will find yourself production other one very soon!
Top tips
When you place the ginger cake in the oven, cover the top with greaseproof paper for 30 minutes to forestall the top of the cake going too dark. ReMove the greaseproof paper from the top of the cake during the last 20 minutes of cooking time.
If you like it more gingery put in more stem ginger not too much or it will be heavy.
Ginger cake is best served with custard, particular white cream, or enjoyed on its own with a fine cup of tea.
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