I love ginger cake. I made this one by starting from a very basic cake recipe, adding lots of ginger (both liquid extract and crystallized pieces), and using half muscavado sugar. It's quick to mix up, although you do need to allow about an hour for baking and cooling before it's ready to eat.
Ginger Loaf Cake
3oz muscavado sugar
3oz soft brown sugar
1tsp ginger essence
6oz self-raising flour
3oz crystallized ginger
- Preheat the oven to 165°C (or a little higher if you don't have a fan oven) and grease a medium-sized loaf tin.
- Finely chop most of the candied ginger to make 2-3mm cubes, but reserve about a quarter for decoration (I chopped these into about 1cm pieces).
- Cream the butter and sugars together with a spoon. Break two eggs into the bowl, add the ginger essence, and stir until the mixture is smooth.
- Fold in the flour and fine-chopped ginger.
- Spoon the cake mixture into the tin, smooth the surface with a spatula. Arrange the remaining (larger) ginger pieces on the top, pressing lightly into the mixture.
- Bake for 45 minutes until the crust is golden-brown, and a skewer comes out clean.
- Remove from the tin onto a cooling tray, and allow to cool before eating.