Recipe by French Tart
If you like ginger & especially ginger cakes, this is the one for you! This is the most moist and delectable ginger cake I have ever tasted! An old friend of my Mum's gave the recipe to her and she passed it on to me - it is a bit like Chinese Whispers, much changed and adapted since my Mum's friend scibbled it on the back of a napkin over 20 years ago, but still a firm favourite! It is the definitive style of a typical English High Tea Cake........get out your prettiest cake stand and your best Tea Set. At Easter time, I often cyrstalise some violets from the garden and decorate the cake with them, it looks wonderful & very spring like! NB: The size of the tin is VERY important in order to achieve a deep, moist cake.
Top Review by Bink223
I found this recipe while looking for instructions for candying ginger. By the time I got back to it, I had a quart of candied ginger and a pint of syrup. I didn't have stem ginger or fresh ginger for this--I substituted 1/4 cup chopped candied ginger for the stem ginger, and added an extra teaspoon powdered ginger for the fresh. It was still wonderful. Thank you so much for posting this recipe!
- 200 g butter, at room temperature, plus a little extra for greasing
- 175 g light brown sugar
- 2 tablespoons golden syrup
- 1 tablespoon black treacle or 1 tablespoon molasses
- 150 ml milk
- 2 large eggs, beaten at room temperature
- 4 pieces preserved ginger in syrup, chopped
- 300 g self-raising flour, sifted
- 2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoon grated fresh gingerroot
- 1 lemon, juice of
- 225 g icing sugar
- 2 pieces preserved ginger in syrup
- 4 tablespoons ginger syrup (from jar of stem ginger in syrup)
Directions See How It's Made
- You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
- Pre-heat the oven to gas mark 180C/350F/gas4.
- First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly – the paper should come up 1 inch above the edge.
- To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
- Cool briefly & stir in the milk.
- Beat the eggs into the mixture & add the chopped stem ginger - mix well.
- Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
- Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
- Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
- Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream – you might not need all the lemon juice.
- Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
- If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully – simply defrost and put the icing on half an hour before serving.