Ginger cake?? A truly delightful Ginger Cake recipe
Posted by admin on Tuesday Mar 2, 2010 Under Cake RecipesDo you like sticky ginger cake with a nice cup of tea, but they are disappointed with the store bought varieties? If so, you will greatly appreciate that this recipe is simple, both to prepare and cook, and the result is wonderfully satisfying. You can bake the cake of ginger, one of two ways, depending on who serves. You can use either 2 cans of bread smeared and scratched (or linings made as it is much easier) or use 1 greased and lined 18cm round deep tin. The amounts are the same for both sides but cooking times will be slightly different. The 2 cans of bread approximately 50 minutes and tin deep takes about 1hr. 1. Preheat oven to 180c/160c fan assisted oven / gas mark 4. 2. Grease and line the tin choice (s). 3. Make sure the rack in the oven is in the center of the oven to make sure the ginger cake is baked evenly. Ingredients 8oz/225g own fund-purpose flour 1 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon mixed ground spices 4oz/125g cubed butter (slightly more for greasing molds) 4oz dark 4oz/125g / muscavado sugar 125g black treacle syrup 4oz/125g whole milk 9 fl exhausted mother oz/250ml 3oz/85g ginger, finely grated 1 egg Method Sift the flour, baking soda and all dry spices in a large bowl. Do not be tempted not to Sift flour, baking soda will stay in groups and not scattered throughout the cake. Add butter and rub it over the flour mixture with hands until it resembles breadcrumbs. Muscavado Put sugar, treacle, syrup and milk in a large pot and bring to a simmer, keep stirring until the sugar has dissolved, then raise the heat and bring the mixture to just below boiling point so it does not burn the sugars or be bitter, off the heat. Mix the grated ginger mother in the flour mixture coating thoroughly well. Carefully pour in the molasses mixture into flour mixture (it will bubble and baking soda in the mix), vortex motion and mix with a wooden spoon. Break in the egg mixture and beat well. Pour the ginger cake into prepared pan (s) Bake the cake for 50 minutes and check that the push of a clean skewer into the center of the cake comes out clean up. When the leaves are cooked in the can (s) until cool then turn out. Keep the cake (s) on paper that has been cooked, but clean and put one in the presentation, the cake (s) will be maintained for 2 weeks if put into an airtight container or if you prefer, you can freeze them, wrapped in wax paper or cling film then a bag of food from large to remain so for a month. Once you and your family and friends have tasted this delicious recipe for ginger cake, chances are it will not last that long and you will be doing another soon! Top tips When you place the ginger cake in the oven, cover the top with baking paper for 30 minutes to prevent the top of the cake is too dark. Remove the wax paper on top of the cake in the last 20 minutes of cooking time. If you prefer more spicy stem ginger give or be not too heavy. Ginger cake is best served with cream, white only, or enjoy on its own with a cup of tea.
