It’s that time of the week again where I need to make some cake for my sewing ladies. It’s also that time of the week again where I have to hide the cake I’ve made so my boys don’t eat it all before the sewing ladies even arrive! This week I’m making a ginger cake that’s very moist as it has golden syrup in which means it’s very like the actual golden syrup cake you can buy from shops. As with all recipes you can change the amount of ginger you put in depending on how ginger-y you like your cake. I just stick to the recipe as the boys like it that way. You could even add chucks of fresh ginger if you like though, for me, that’s too much.
Here’s how you make the cake.
- 60g butter
- 125g golden syrup
- 100g plain flour
- 25g self raising flour
- 1 teaspoon bicarbonate of soda
- 1 heaped teaspoon of ground ginger
- 1/2 teaspoon mixed spice
- 100g caster sugar
- pinch of salt
- 125ml milk
- 1 egg, beaten
- Grease a 2lb loaf tin, Pre-heat oven to 170c/gas mark 3. I have a fierce fan oven so I set mine to 150.
- Put the butter and syrup in a small saucepan and melt over a low heat stirring occasionally.
- Combine all the dry ingredients remembering to sieve the flours.
- Give the dry mixture a stir and add the milk and egg mixture to make a smooth batter.
- Slowly add the butter and syrup into the bowl mixing as you go.
- Pour the mixture in the prepared tin and bake in the oven for 50-55 minutes. I check mine after about 30 minutes though to see how it’s doing.
- Bake ’till it’s risen and firm to the touch.
- Take the cake out of the oven and leave for 5 minutes before turning out.
This cake is fab on the day you’ve made it but tastes even more amazing the next day though the idea of having cake ‘the next day’ doesn’t happen very much in our house -maybe I just need to make 2?