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Ginger Cake

An ultra moist, lightly spiced & delicious ginger cake that serves as a perfect festive cake or even as a tea time treat all year round!
Course Cakes
Keyword Ginger
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 7 inch square cake
Calories 450kcal

Ingredients

  • 225 grams (8 oz) all purpose flour
  • 225 grams (8 oz) golden syrup
  • 110 grams (4 oz) unsalted butter
  • 110 grams (4 oz) soft brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon soda bi carb (baking soda)
  • 1/4 teaspoon salt
  • 200 ml (7 fl oz) milk
  • 3 tablespoons (30 grams) finely chopped preserved stem ginger
  • 4 tablespoons syrup from the preserved stem ginger
  • zest of 1 orange
  • 1 teaspoon mixed spice
  • 2-3 teaspoons ground ginger (dry ginger powder) * see notes
  • 1/4-1/2 teaspoon ground cinnamon * see notes
  • 1 egg, lightly beaten

Instructions

  • Preheat oven to 170 C. Line the base of a 7" square baking tin with baking parchment.
  • Place the butter, golden syrup, sugar, milk and ginger syrup in a small saucepan and heat until the sugar and butter is dissolved. Add the orange zest and remove the pan from the heat. Allow to cool for 5 minutes.
  • In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, mixed spice, cinnamon and ginger powders. Add the warm butter and syrup mixture and whisk well.
  • Stir in the chopped ginger and the egg and mix everything well. Pour into the prepared baking tin and cook for 35-45 minutes until a skewer inserted comes out clean.
  • Remove the pan and allow the cake to cool in the tin for at least 1 hour before turning out onto a wire rack.
  • Peel off the baking parchment and cut into slices. Serve. The cake keeps well for 5-6 days in an airtight container.

Notes

1. I didn't have self raising flour with me so I just used 225 grams plain flour (maida) + 2 teaspoons baking powder and 1/4 teaspoon of salt. Over and above this you also need to add the baking soda as mentioned in the recipe above
2. I used 2 teaspoons of ginger powder very hesitantly as I didn't want it to overpowder the cake but I was surprised how subtle it actually was. I suggest you stick to 2 teaspoons if you are using a new pack of ginger powder (freshly manufactured or homemade).
3. If you don't like cinnamon you can leave it out. Adding too much of it will mask the flavour and aroma of ginger and your cake will smell more like cinnamon cake.
4. If you don't have golden syrup you can substitute it with equal parts of light corn syrup and molasses. There are many substitutes for golden syrup available on the internet. Some call for a combinations of sugar caramel (homemade) and cornsyrup or honey or maple syrup

Nutrition

Calories: 450kcal | Carbohydrates: 75g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 427mg | Potassium: 142mg | Fiber: 1g | Sugar: 49g | Vitamin A: 486IU | Vitamin C: 0.3mg | Calcium: 138mg | Iron: 2mg