Moist Ginger Cake

Gingerbread/ginger cake is a product flavoured with ginger and typically molasses (treacle) rather than sugar.

Ginger also has many uses  in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few.

A friend of mine asked me to make this cake recently and this is the recipe I used. 

Here’s what you’ll need:

Ingredients:

250ml whole milk

225g self-raising flour

115g butter, cut into cubes

115g dark muscovado sugar

115g black treacle

115g golden syrup

85g drained stem ginger, finely grated

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

1 egg

Method:

  • Preheat the oven to fan 160C/gas 4. 
  • Butter and dust with flour an 18cm round, 7cm deep cake tin (I used a 20cm heart-shaped tin). 
  • Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. 

  • Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs or use a food processor.

  • Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.


  • Add the grated stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. 

  • Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. 

  • Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. 

  • Leave to cool completely in tin before turning cake out. 

  • Decorate the cake however you want, I topped mine with cream cheese frosting and some blueberries (see carrot cupcake blog post for the cream cheese frosting method). It’s also delicious on its own without any frosting.  

  • Cake keeps for up to 2 weeks stored in an airtight container. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)

Enjoy this cake, it’s absolutely delicious. 

Here are some pictures using the same ginger cake recipe but decorated differently. The mixture was made and divided into two sandwich tins. 

I won my workplace bakeoff competition with this one

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