Spiced ginger cake
I love this cake. It’s so scrummy and warming and Christmassy. It’s also incredibly easy to make and everyone will be impressed with your culinary skills! The beauty of it is that it gets better on the second and third day of eating, the sugars start doing their thing and it becomes stickier and more moist. It’s lovely with a cup of tea or coffee and even better warmed through and served with custard for a dessert to warm your cockles. I recently made this cake for a dear friend of mine as a bit of a challenge as she’d told me she didn’t like ginger. This is a very gingery cake and I’m very pleased to say that she enjoyed it immensely! I divided that batch in two and managed to make 9 cupcakes and one small loaf (approx. 1L capacity), otherwise, you can make it in a 23cm square baking tin or equivalent.
250g dark brown sugar
2 eggs (use 3 if your eggs aren’t jumbo – large eggs seems so small these days)
100g crystallised ginger, finely chopped
375g plain flour
2 tsp bicarbonate soda
1 1/2 tsp mixed spice
1 ½ tbsp ground ginger
5 tbsp icing sugar
1 tbsp brown sugar
1 tsp golden syrup
1. Butter and line your tin. Preheat oven to 160°C/140°C fan.
2. Put the butter, treacle, sugar into a medium saucepan and heat gently until the sugar has dissolved. Stir in the milk. Allow mix to cool for a minute or so.
3. Beat the eggs separately and stir into the mixture.
4. Place the chopped ginger and dry ingredients in a large bowl and make a well in the centre. Add the butter and sugar mixture and combine until you have a smooth batter.
5. Pour into your tin(s) and bake for 1 hour (about 20–25 minutes for cupcakes; 40 minutes for small loaf) until risen and firm to the touch. A skewer should come out clean when tested.
6. Cool the cake in the tin. Once cool, top with icing.
7. To make the icing, combine the sugar and syrup. Add half a teaspoon of warm water to create a smooth runny icing. Drizzle over the cake.