It keeps well in a tin but is never in there long enough. We have this in the Autumn/Winter as it is lovely and warming. It is great served warm with custard too.
Ginger Cake
This cake is moist and delicious!
Essential Equipment
You need a nonstick tin 7x11x1.5inch, greaseproof paper, scales, small non-stick saucepan, greaseproof paper, wooden spoon, large mixing bowl and whisk.
Ingredients
- 12oz/340gm – golden syrup
- 4.5oz/130gm – margarine
- 9oz/250gm – sifted plain flour
- Half a teaspoon of salt
- 1 3/4 teaspoon of bicarbonate soda
- 4-heaped teaspoon of ground ginger
- 2-teaspoons of mix spice
- 1-large free-range egg
- 285ml/half pint of milk
How to Make
Firstly, grease the inside of your cake tin. Cut one piece of greaseproof paper large enough to cover the base and up the sides and a little more. When you press the paper against the tin, gather the excess in the corner. Then lightly grease.
Preheat the oven to 180c fan oven.
Put the saucepan on the sales and zero the total. Pour in the 12oz/340grms golden syrup, zero the total, add 4.5 oz/130 grams of margarine. Heat the saucepan on a low heat until the margarine has melted.
Measure all the dry ingredients and put them in a large mixing bowl. Beat your egg and milk together.
Add the heated ingredients to the dry ingredients and stir quickly getting rid of lumps of flour. Then gradually add the milk and the egg, whisking gently until everything is mixed together. The mixture will appear more like a batter than a cake mix.
Pour the batter into the tin. Carefully place in the oven. Cook until springy on the top.
This cake keeps well in a tin. At Christmas, I cut squares, arrange them into a small mountain, sprinkle icing sugar over the top and add a little model skier coming down the slopes.
