This looks like ginger cake and tastes like ginger cake, but I’m not really sure if I should call it that. The recipe called for 2 teaspoons of ground ginger but as I was in the middle of making the cake I discovered I only had half a teaspoon left in the jar. Well one of the ingredients in mixed spice is ginger so I just added a bit extra, hoping it would do the trick, and yes, it seemed to work. Maybe I should have called it mixed spice cake or even just called it golden syrup cake, seeing as that is one of the main ingredients. And maybe that is one of the reasons this stays so moist and maybe also the reason why you get the lovely slightly gooey layer on top of the cake. In looks it is very similar to the carrot cake I made a couple of weeks ago, but I managed to claim the carrot cake was fairly healthy as far as carrot cakes go. Unfortunately I can’t claim the same for this, but as long as you cut it into small squares to serve, it really doesn’t feel so bad.
I made this cake as part of Dom’s Random Recipe Challenge. As Belleau Kitchen is celebrating its second birthday we had to randomly choose a recipe from a baking book or the baking section of a book. I don’t actually have many baking books but I picked Step by Step Baking by Caroline Bretherton and I have to admit, I fancied making a cake so I did severely limit the section of the book too to be sure I picked something I wanted to make. I have to say, I’m fairly pleased with all my baking efforts recently. I used to say I wasn’t really a baker but I’m already thinking of what sweet treat I can make next!
Ingredients – serves 12 (slightly adapted from Step by Step Baking)
225g self-raising flour
110g unsalted butter or margarine
200g golden syrup
110g soft brown sugar
1 tsp bicarbonate of soda
2 tsp mixed spice
1 tsp cinnamon
1/2 tsp ground ginger
How to Make Ginger Cake
1. Sift the flour, bicarbonate of soda and spices into a large mixing bowl.
2. Put the butter, sugar, golden syrup and milk into a small saucepan and heat until the butter is melted and the sugar dissolved.
3. Pour the liquid from the saucepan into the mixing bowl with the flour. Whisk well and then beat in the egg too.
4. Line the bottom of a square 18cm cake tin with baking parchment and grease the sides. Pour the mixture into the tin. Bake in the oven at about 170C for 35 minutes. Test with a skewer and bake for a bit longer if it comes out wet.
5. Turn the cake out onto a wire rack and leave to cool.