Prep 15 mins
Cook 45 mins
Old family favourite for morning/afternoon tea/snack with a smear of butter. Fills the kitchen with a beautiful aroma when cooking.
- 1 cup plain flour
- 1⁄2 cup self raising flour
- 1 teaspoon bicarbonate of soda
- 3 teaspoons ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄2 cup brown sugar
- 1⁄2 cup honey
- 1⁄2 cup water
- 125 g butter
- Preheat oven to 170 degree Celsius.
- Grease and line a loaf tin.
- Melt butter, water and honey together in a small pot or in microwave.
- Sift flours, bicarbonate of soda, gound ginger, nutmeg, salt and mix in brown sugar well.
- Mix melted ingredients with dry ingredients either with a mixer, food processor, stab blender or the old fashioned spoon or whisk (it is a thick mixture).
- Pour into prepared tin.
- Bung in the oven and cook for 45 minutes (test with skewer and if dry o'kay) if not could require up to another 15 minutes.
- Don't ask me why but it always takes somewhere between 45 to 60 minutes to cook and never the same twice and I've been cooking it for 25 years.
This made a delicious golden cake. It took max 40 mins to cook and did not rise very much but smelled great whilst cooking. No photo as I took it to work. I did add extra grated ginger for more kick.
This has a great flavour, but it overbrowned early on- I covered it with foil but by then it was too late for some bits. Mine sunk in the middle too, perhaps because the loaf size was not specified I might have used a pan too big. Will try again!
Pat, the flavour of this cake reminds me of my late Grandpa, who always asked us to put an extra tsp of ginger in the cookies or cake for him... this cake is made for Grandpa! I need to try this recipe again, though, because while the flavour was awesome, the texture was a bit crumbly and it sunk in the middle. Must be something I did or my oven. Made for Zaar Stars - thanks Pat!