Ginger Cake

Growing up I spent the summers in England with my mom at my Gran’s house.

Ginger cake was something that was always in the larder (pantry). Not homemade since my Gran wasn’t really much of a baker, but purchased at the high street bakery, the Co-Op or Marks & Spencer. Our British readers will probably know exactly the kind of cake – very moist and un-iced.

The following recipe is a British one and in typical fashion the measurements are by weight and not cups. If you don’t already have one, this is a perfect excuse to get a little digital scale for your kitchen!

The dark molasses that I used was a substitute for “black treacle” and the light corn syrup was a substitute for “golden syrup”. If you have access to the British ingredients by all means use them!

Ginger Cake

Ingredients

  • 8 ounces butter
  • 8 ounces light brown sugar
  • 8 ounces dark molasses
  • 8 ounces light corn syrup
  • 2 teaspoons minced, peeled ginger root
  • 16 ounces self-rising flour, sifted
  • 4 teaspoons ground ginger
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 10 ½ ounces milk
  1. Over a low heat in a saucepan warm and blend the first 5 ingredients.
  2. Remove from the heat and let cool slightly.
  3. In a large bowl whisk together the flour, ginger and salt.
  4. Add the cooled sugar mixture, the eggs and the milk.
  5. Whisk until blended well.
  6. Bake at 325 degrees for 1 hour and 20 minutes in a greased and floured 9” springform pan.
  7. Cool completely before removing from the pan.
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