Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Super Moist Ginger Cake Recipe
    Lost? Site Map

    Super Moist Ginger Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Sandi - QLD Australia's Note:

    Everyone that tries this, asks for the recipe! Keeps amazing well and freezes well too! I often makes several at a time and freeze for school/work lunches. This is probably our families favourite cake. This recipe is an one, not sure where it came from. Enjoy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12-14

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Melt butter and golden syrup, set aside.
    2. 2
      Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
    3. 3
      Add eggs and milk. Beat well.
    4. 4
      Add melted butter and syrup and mix well to combine.
    5. 5
      Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
    6. 6
      Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
    7. 7
      Allow to cool in the tins for 10 mins before removing.

    Ratings & Reviews:

    • on March 10, 2008

      15

      I was so looking forward to trying his but sadly I was disappointed, I didn't find it to be "super moist" I put in candied ginger and extra dry ginger (i adore ginger cake)which did give it some oomph, otherwise I think it would have been bland.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2008

      55

      Fantastic. One of the best melt and mix cakes I've ever tried. I added a handful of glace ginger for a little extra oomph.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2007

      35

      Thanks for the suggestion to halve the amount of golden syrup. The cake turned out soft and slightly bouncy on the inside and crisp on the outside. Felt good eating it warm on its own. Next time, I'd add 1-2 tbsps of freshly grated young ginger as I prefer it to be more spicy.:)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Super Moist Ginger Cake

    Serving Size: 1 (90 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 321.5
     
    Calories from Fat 92
    28%
    Total Fat 10.2 g
    15%
    Saturated Fat 6.0 g
    30%
    Cholesterol 60.3 mg
    20%
    Sodium 204.3 mg
    8%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 0.6 g
    2%
    Sugars 24.4 g
    97%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    mixed spice

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites