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:
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
- 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.