“Do you love a piece of Ginger Cake?….well this simple recipe can be out of the oven within an hour….ready to serve has a dessert…warm with custard, cream or ice cream or just for a treat with a lovely cuppa!
Serves 12 -16 (depending on portion sizes)
- 60g butter
- 125g golden syrup
- 100g plain flour
- 25g self raising flour
- 1 tsp bicarbonate of soda
- 3 – 4 tsp ground ginger (depending on how much you want to taste the ginger)
- 1/2 tsp mixed spice
- 100g caster sugar
- Pinch of salt
- 125ml milk
- 1 egg, beaten
- Grease & line a 20cm square cake tin or a 2lb loaf tin.
- Pre-heat the oven to 170c
- Place the butter & golden syrup in to a small pan & melt over a low heat, stirring occasionally, once melted remove from the heat.
- Sift the plain & self-raising flours, bicarbonate of soda & the spices into a large mixing bowl, then add the sugatr & the salt, stir well.
- Then add the egg & milk mixing until the mixture is smooth, then gradually add the melted butter & golden syrup mix, stirring until thoroughly combined.
- Pour the batter in the prepared tin & bake for 50-55 minutes until risen & firm.
- Allow to cool in the tin for about 5 minutes, then turn the cake out onto a wire rack to cool.
- When nearly cool, then cut into 16 pieces (mine was done in a 20cm square tin), stores well in an airtight tin for several days.
“There you have it, a moist, sticky treat which can be eaten straight from the oven with custard, cream or ice cream…..or kept in an airtight tin to share with family & friends….That’s if it lasts that long of course!