Gingercake

Equipment

• shallow tray cake tin
• electric whisk, for ease - nice but not necessary

Oven Temperatures

preheated oven, 180C 350F, GM4

Ingredients

• 200g or 8oz plain flour
• pinch of salt
• 2 teaspoons baking powder
• 3 teaspoons ground ginger (1 if you like it subtle)
• 1½ teaspoons mixed spice (½ if you like it subtle)
• 50g or 2oz butter
• 2 tablespoons treacle
• 75g or 3oz dark brown sugar
• 2 eggs, beaten
• 150ml or 5 fluid oz milk. (can substitude 1oz whisky for 1oz milk)
• 1 teaspoon bicarbonate of soda

Instructions

1. Grease and line cake tin.
2. Sift together flour, salt, baking powder, ginger and mixed spice
3. Cream together butter, sugar and treacle.
4. Beat eggs.
5. Dissolve bicarbonate of soda into milk.
6. Stir flour mixture, eggs and milk into treacle mixture, adding items alternately.
7. Beat until surface bubbles.
8. Pour into tin.
9. Bake in moderate oven 180C, 350F, GM4 for 30-35 minutes or until a sharp knife comes out clean.
10. Allow to cool.
11. At this stage you are supposed to store it in an airtight container for a couple of days, before icing. That *never* happens in my house.
12. Ice with lemon glace icing.

Links (to icings etc)

• lemon glace icing

• Back to my homepage
• Back to the recipes index

This page was last updated by Mad Hatter on 12th May 2001.