Prep 10 mins
Cook 45 mins
This has been a favourite for years AND so easy to make. Not too sure about the name though!
- 500 g self raising flour
- 250 g butter, chopped
- 250 g sugar
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 2 tablespoons golden syrup
- 1 tablespoon ginger
- 500 ml milk
- Mix everything BUT NOT the milk.
- Heat the milk to just below boiling then pour over mixed ingredients.
- Mix well or until butter has melted (although I have left some whole bits in).
- Pour into a greased lamington tin
- Bake 45 minutes @ 180°C.
- Serve with a dusting of icing sugar.
The recipe sounds delicious BUT in order for me to make it, I need the break-down from grams and ml to cups. A Lamington pan measures out to a 13"x9"x2" pan.
I asked my husband (who doesn't cook) to make this cake for me one day while I was bussy. He added lots of greated fresh ginger including the recommended 1 TBS ginger. The cake was for my fathers birthday, he Loves ginger! (hense the added fresh ginger). The cake was SO YUMMY!! I asked him to make one for our son's 2nd birthday. We liked it so much I made up the recipe and put the mix into a piping bag and made mini ginger biscuites and added a filling (ginger kisses). They didn't last long. Thanks for sharing this yummy cake recipe!
Fresh ginger is one of my favorite things so when I saw this cake knew I had try it. Had to get down my trusty scale to figure out the amounts, and that worked fine. I did double the amount of fresh ginger and had to use corn syrup as had no golden. With those 2 changes it still came out lovely, topped with a sprinkle of powder sugar and a dollop of whipped cream. Fit perfect in my 9x13 pan