I am not a big cake fan but every now and then I get a cake hankering. Flicking through my new Edmonds Cookbook yesterday, I saw a Ginger Cake recipe. Hmm, haven't had one of Those for a while! I have a tried and true ginger cake recipe that I have been using for, oh, forever. But I thought I'd give this one a try. Not sure if it was my oven or the recipe but it did need a little longer in the oven that the recipe stated. And I have a fan force oven, so not sure what was going on there. Anyway, here's a share. Try it and let me know if it's as good as yours!
1/2 cup sugar (I used brown but I'm sure white is as good)
3 Tbs golden syrup
2 cups plain flour
1 tsp baking powder
1 tsp ground ginger
1 tsp mixed spice
2 eggs, beaten
1/4 cup chopped crystallised ginger (I'm greedy on ginger, so I added a bit more)
1/4 cup chopped walnuts
1/4 cup sultanas (in ginger cake?! I think not. I omitted these)
1 tsp bi-carb soda (baking soda)
3/4 cup milk (I warmed the milk)
Cream butter, sugar and golden syrup until light and fluffy. Sift flour, baking powder, ginger and mixed spice together. Add sifted dry ingredients to creamed mixture alternately with beaten eggs.
Stir in ginger, walnuts and sultanas. Dissolve baking soda in the milk and stir into the mixture.
Line a 20cm cake tin with brown paper, followed by baking paper. (I used 3 layers of baking paper).
Pour mixture into tin. Bake at 180c for 35 minutes or until the cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack.
Dust with icing sugar and serve with a lovely cup of Tetleys!