Ginger cake

Recipe for Ginger cake:


* 175 g butter
* 175 g soft brown sugar
* 175 g golden syrup
* 200 ml milk
* 2 eggs, whisked
* 325 g self-raising flour
* 2 tsp ground ginger
* 1½ tsp bicarbonate of soda


1. Heat oven to Gas 2, 150°C, 300°F. Butter and line a 1kg (2lb) loaf tin with baking paper.
2. Melt butter, sugar and syrup in a pan on a low heat, mix so that the sugar has melted into the butter and syrup. remove from the heat, add the milk and blend until smooth, add the eggs and mix in. Finally fold in the flour, ginger and bicarbonate of soda, pour into the prepared loaf tin.
3. Bake for 1 hour, then cover with baking paper and bake for another 30 minutes. To check that the cake is cooked insert a knife into the middle and it should come out clean.
4. Remove cake from the oven and leave for 5 minutes, then turn out of the baking tin and cool. If possible, wrap cake in greaseproof paper and leave it in a tin to enrich for a week as it improves with age.

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