Magic Ginger Cake

"This has been a favourite for years AND so easy to make. Not too sure about the name though!"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Chef floWer photo by Chef floWer
Ready In:
55mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • 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.

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Reviews

  1. Lori91761
    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.
     
  2. trisbert
    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!
     
  3. Bonnie G #2
    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
     
  4. Missy Wombat
    Very easy to make. Tasted good too! I ended up using a square tin and a round tin as I didn't have a lamington tin. I also used skim milk made up from powdered milk with no adverse effect on the cake.
     
  5. Chef floWer
    Excellent cake! We made this cake for a family special occasion and everyone enjoyed it. The texture was dense and the flavour was not to strong. I really like the fact that I didn't have to use an egg :). I think the reason why it's called Magic, it is because when you add the hot milk to the dry mixture, and mix the ingredients it starts to rises. Instructions made it easy to follow, in fact Little Miss (DD) did all the mixing. The only change I did was I used a round tin instead of a lamington tin. Thank you dusty AE
     
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RECIPE SUBMITTED BY

I live in Adelaide which is the capital city of South Australia. It is situated between a range of hills and Gulf St Vincent. My husband and I moved to our present house to be nearer our adult children and their children. I have a catholic taste in food, but my favourite is Thai. Now that I am getting on in years, I have been making use of my slow cooker, so am really into that now.
 
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