Cinnamon Ginger Cake
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from AWW 'Cakes and Slices' cookbook
- Ready In:
- 1hr 10mins
- Serves:
- Yields:
- Units:
2
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ingredients
- 125 g butter
- 1⁄3 cup caster sugar
- 1 egg
- 1 3⁄4 cups plain flour
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1⁄2 teaspoon baking soda
- 3⁄4 cup hot water
- 3⁄4 cup honey
directions
- 1. Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Add egg, beat until combined, gradually add honey, beat well.
- 2. Transfer mixture to large bowl, stir in half the sifted dry ingredients with half the water, then stir in remaining dry ingredients with water; stir until smooth.
- 3. Pour into prepared tin, bake at 190 degrees celsius for about 1hour. Stand 5minutes before turning onto wire rack to cool.
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RECIPE MADE WITH LOVE BY
@KiwiMegan
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I was actually looking for a cinnamon cake when I came across this one. The spices seemed a little heavy for summer in Texas (104 F), so I did a little switcheroo.....2 tsp cinnamon, 1/2 tsp. ginger and 1/2 tsp cardamom (for a citrus hint); I also added some orange zest (about a tbsp.). I LOVE the texture of this cake, and it is so moist! The above flavor changes made it much more summery. I will make the original recipe when it actually feels like fall/winter, but thank you for this recipe. It will be much better than most spice cakes come colder temps.Reply
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Thank you for posting this. I was looking for a quick, easy but tasty ginger cake recipe to try and this is it. It turned out so good it´s almost all gone! Very light and moist and if you can bare to wait a couple of days the flavour improves. Have passed the recipe onto my daughter in law and have to make another cake for my Spanish friends (I live in Andalucia).Reply