I love a good moist, tasty ginger cake. Its a classic and so simple to make. I found a recipe here and have adapted it based on what I had in my cupboard at the time and added in more ginger, as I love a strong tasting ginger cake. If you have stem ginger, use that. Although using the crystallised ginger in this cake gave a hint of lovely chewy gingerness (is that even a word? – Well it is now)!
225g Self Raising Flour
1 1/2 tbsp Ground Ginger
1 tsp Ground Cinnamon
1 tsp Mixed Spice
1 tsp Bicarbonate of Soda
100g Crystallised Ginger
115g Cubed Butter
250ml Semi Skimmed Milk
115g Light Brown Sugar
130g Black Treacle
130g Golden Syrup
In a bowl, add the flour, mixed spice, cinnamon, ground ginger and bicarb of soda.
Then add in your cubed butter and rub in so you end up with breadcrumbs. Coarsely chop up the crystallised ginger and mix in, once done, set aside.
Pop the milk, treacle, syrup and sugar into a saucepan and heat until the sugar has dissolved.
Add the wet ingredients to your flour and spice mixture and combine then add in the egg.
Line a loaf tin with greaseproof paper and pour your mixture in.
Bake at 150°C/300°F/ Gas Mark 2 for an hour until cooked through.
My daughter loves this cake, and loves it even more so with a cuppa.
Try it yourself and enjoy!