Moist ginger cake

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 13
Servings 8
Time 20

Ingredients

  • 250
    g
    self-raising flour
  • 10
    ml
    ground ginger
  • 2.50
    ml
    ground cinnamon
  • 5
    ml
    bicarbonate of soda
  • 1
    pinch
    salt
  • 200
    g
    golden syrup
  • 30
    ml
    syrup of glacé ginger
  • 125
    g
    butter
  • 3
    pieces
    glacé ginger in syrup
  • 45
    ml
    bleached sultanas
  • 125
    g
    soft brown sugar
  • 2
    eggs
  • 250
    ml
    milk
 

Method

40
 
Oven temperature: 180°C
1. Preheat the oven. Grease a square cake tin (23cm) and line the bottom with greased baking paper.

2. Sift the self-raising flour, ginger, cinnamon, bicarbonate of soda and salt together.

3. Place the golden syrup, ginger syrup and butter in a small saucepan and heat over a low heat. Cut the glacé ginger into smaller pieces and add to the syrup, together with the sultanas and brown sugar. Let the mixture simmer for approximately one minute and then remove from the heat. Stir to prevent the fruit from sticking to the bottom.

4. Beat the eggs and milk. Add the butter and syrup mixture to the sifted dry ingredients, followed by the egg and milk mixture. Mix everything to form a smooth batter.

5. Transfer the batter to the prepared cake tin and bake it about 40 minutes or until a skewer comes out clean. Leave the cake to cool in the tin and then turn it out. Preferably allow the flavours to develop for a day or two before serving. It can also be iced if you wish.

 

Read more on: bake
 

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