Dark ginger cake

Name: Dark ginger cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 g margarine; 125.00 g castor sugar; 2.00 eggs whisked; 10.00 ml golden syrup; 15.00 ml molasses; 220.00 g flour cake; 3.00 ml ginger ground; 3.00 ml Baking powder; 125.00 g ginger preserve, chopped; 30.00 g walnuts chopped

8 servings

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By Food24 November 03 2009

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Ingredients (10)

125.00 g	margarine
125.00 g	castor sugar
2.00	eggs — whisked
10.00 ml	golden syrup
15.00 ml	molasses
220.00 g	flour — cake
3.00 ml	ginger — ground
3.00 ml	Baking powder
125.00 g	ginger — preserve, chopped
30.00 g	walnuts — chopped

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Method:

Preheat the oven to 180 &degC.
Lightly grease an 18 to 20 cm diameter cake tin and line with baking paper.
Cream together the margarine and castor sugar.
Beat in the eggs, syrup and molasses.
Sift together the flour, ground ginger and baking powder and add to the egg mixture.
Finally fold in the ginger preserve and spoon the batter into the prepared cake tin.
Sprinkle the chopped nuts on top and bake for about 60 to 70 minutes or until a testing skewer inserted in the centre comes out clean.
Turn the cake out and leave to cool on a cooling rack.