Treat yourself with this delicious ginger cake that’s good hot or cold.This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream! .
INGREDIENTS;
- 350g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3-4 tsp ground ginger
- 8 globes preserved stem ginger in syrup, drained and chopped
- 125g unsalted butter, softened, plus extra for greasing
- 100g light muscovado sugar
- 225g golden syrup
- 1 organic egg beaten
- 75ml milk
METHOD:
Grease and line a 900g loaf tin (a traditional high-sided bread loaf tin) with non-stick baking paper. Preheat the oven to 160°C/140°F/gas 3. Sift together the flour, baking powder, bicarbonate of soda and ground ginger. Set aside. Chop 4 globes of the ginger and add to the flour mixture. Finely slice the remainder and set aside.
Tip: This ginger loaf is more of a tea bread than a sweet cake. And it’s oh-so-simple to make. It is at its best eaten within a day or two, but revive it in a warm oven for 5 minutes. Serve it warm or cold, in thick slices with lashings of butter.
- Melt the butter, sugar and golden syrup in a small pan. Set aside to cool slightly (this should take about 15 minutes).
- Beat the egg and milk together.
- Stir the cooled syrup into the dry ingredients, followed by the egg and milk and beat well. Spoon into the tin and arrange the remaining ginger overlapping on top.
- Bake for about 1 1/4 hours until just firm to the touch. Cool on a wire rack.