This is a big ginger cake – easy, and fast using the melt-and-mix method! It has a good gingery taste but is not overpowering.
Ingredients also include cinnamon and pieces of crystallised ginger.
The lemony icing adds that little something to this ginger cake, but isn’t really necessary.
Ingredients : for 20cm round cake
Preparation time : 10 mins
Oven time : 50 mins
225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
85g crystallised ginger, chopped
1 tsp cinnamon
1 tsp mixed spice
115g butter, cubed
115g muscovado sugar
115g golden syrup
How to: Put the butter, sugar, treacle, golden syrup and milk in a pan and heat whilst stirring until everything has dissolved and is well blended. In a large bowl, use a wooden spoon to mix the flour, bicarb. soda, gingers (powdered and crystallised), cinnamon and mixed spice. Next, pour the butter mixture into the flour mixture and stir until everything is combined. Finally crack the egg into the bowl and using a fork, beat everything together. Pour the cake batter into a grease proof paper lined round tin (about 20cm) and bake at 180 for 50 mins. A skewer poked into the cake should come out clean when the cake is baked.
The ginger cake is lovely and moist and is nice eaten just as it is but it’s also great when a lemon glacé icing (icing sugar and lemon juice) is drizzled over the top after it has cooled. Also great served for dessert with custard on a cold rainy day!
The cake can be cooled, wrapped in cling film and frozen before it is iced or it can be stored in a tin or wrapped in tin-foil for a week or so and tastes even better after a few days.