Monday, 14 May 2012

Ginger Cake Recipe

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
8-10 slices

3oz muscavado sugar
3oz soft brown sugar
4oz butter
2 eggs
1tsp ginger essence
6oz self-raising flour
3oz crystallized ginger
  1. 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.
  2. 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).
  3. 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.
  4. Fold in the flour and fine-chopped ginger.
  5. 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.
  6. Bake for 45 minutes until the crust is golden-brown, and a skewer comes out clean.
  7. Remove from the tin onto a cooling tray, and allow to cool before eating.



Kim @ Stuff could... said...

Wow this looks yummy

Rachel said...

I'm afraid I don't bother with the cake - I make straight for chunks of crystallised ginger!

Diane said...

Yay! You're still here in Blogland! I'm so glad! :)

Casey K said...

ooh yummy!

Thank you for stopping by yesterday and following. Sorry I didn't get to return the favor until today. We had a house full of sick kids. I hope you have a good week!

Jenny Woolf said...

I'm off cake till the end of the week. think I'll try this one next time I make one though! I love ginger in all its forms.

Jules said...

Sounds delicious. My partner normally doesn't eat cake,unless it's ginger - so I'll definitely be trying this!

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