Ginger Cake Recipes

Ingredients :

155 g

125 g

2

250 g

2 tsp

1 tsp

315 g

125 g

1/2 tsp

75 ml

butter

dark brown sugar

eggs

flour

ground ginger

salt

golden syrup

raisins

bicarbonate of soda

milk, warmed

1. Beat the butter until it is light and fluffy.
2. Add the sugar and beat until light.
3. Beat in the eggs, one at a time.
4. Fold in the flour, ginger and salt.
5. Then stir in the golden syrup and raisins.
6. Add the bicarbonate of soda to the milk and gently stir into the cake mixture.
7. Grease a 20 cm (8") cake tin.
8. Pour the mixture in a place in a preheated oven (180C/350F/Gas 4).
9. Bake for 1.5 hours.
10. If the top is getting too brown, turn the oven down for the last 30 minutes.
11. Remove from the oven.
12. After 10 minutes, turn the cake out onto a rack.

This is a very moist, rich ginger cake that will last a fortnight. For an attractive topping, place a doily on the cooled cake and gently rub icing sugar through a sieve, sprinkling it over the surface of the cake. When you remove the doily, you will reveal a lacy pattern.

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