Ginger Cake Recipe

I’d been making a lot of cake recently but my dad doesn’t like cake that much.  I asked him what kind he liked and he said ginger so I made him a ginger cake.  He said it was excellent but he’s probably a bit biased!!

Makes 1 cake!!

250g self raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
pinch of salt
200g golden syrup (I used two really big spoonfuls)
2 tbsp syrup from the ginger jar
125g butter
3 lumps of stem ginger in syrup, diced
125g dark muscavado sugar
2 large eggs
240ml milk

– Heat your oven to Gas Mark 4 and grease and line a 20-23cm square baking tin.
– Sieve together the flour, ginger, cinnamon, bicarbonate of soda and salt into a large mixing bowl.
– Put the golden syrup, and butter in a medium heavy bottomed pan and heat until they’re melted together and bubbling. 
– Add the stem ginger and sugar to the pan and bubble for 1 minute while stirring. 
– Beat together the eggs and milk in a jug.
– Pour the mix from the pan into the flour and mix well ensuring the flour is totally mixed in.
– Add the milk and eggs and mix well.  
– Bake for 40-45 mins until a skewer inserted in the middle comes out clean. (Mine took a little longer than this but all ovens are different.)  

If wrapped in foil this cake should keep well in a sealed tin even though it is very moist.


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Filed under Cakes, Moderately easy

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