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
3 lumps of stem ginger in syrup, diced
125g dark muscavado sugar
2 large eggs
– 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.