Printer Friendly

Ginger cheer; If I'm ever feeling under the weather, this zingy, delicious cake gives me a real boost.

Byline: Marie-Clare

This ginger cake may not be up there with some of my more eye-catching bakes but what it lacks in appearance, it makes up for in flavour.

Thanks to the triple hit of ginger, this cake will give you a hit of zing which will soon have your tastebuds dancing and forgetting about its humble exterior.

The moist, sweet comforting sponge is complemented perfectly with the icing top -and it's really easy to make.

In fact my husband has even baked it for me as I crave it when I'm feeling under the weather.

Thanks to the medicinal qualities of ginger, I always feel better after I've had my fix.

For me, this is the perfect treat on its own with a cup of tea or even as a dessert, served warm with lashings of custard.

Give it a go - or, better still, have the husband bake it for you.

GINGER CAKE FOR THE CAKE n 250g butter n 250g dark brown sugar n 260g treacle n 300ml milk n 2 eggs n 385g plain flour n 2 tsp bicarbonate of soda n 31/2tsp ground ginger n 1tsp mixed spice n 1/5 tsp nutmeg n 1tsp crystalized ginger, cut into small pieces FOR THE ICING n 5tbsp icing sugar n Ginger syrup to mix METHOD 1 Line a 20x30cm baking or roasting tin and pre-heat the oven to 160C/gas mark 3. In a pot, gently melt the butter, sugar and treacle. This should take about five minutes. Take off the heat and allow to cool before mixing in the eggs.

2 Mix all the dry ingredients in a bowl, including the crystalised ginger and mix together well. Now make a well in the middle of the dry mixture and pour in the wet ingredients and mix together.

3 Add to the tin and bake for approximately 45 minutes or until it is firm to touch. Leave to cool.

4 For the icing, add some of the syrup from the crystalised ginger to the icing, enough so it is of pouring consistency. Then pour over the cake and serve. n I find this cake is even better to eat the next day as the flavours intensify. For a more subtle ginger taste, omit the crystalised ginger in the cake and use simple water in the icing. It's delicious either way.

I hope your ginger cake turns out to be a real treat. See more of my wonderful creations on Facebook and at

COPYRIGHT 2017 Scottish Daily Record & Sunday
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2017 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:Jul 9, 2017
Previous Article:All in the JEANS.
Next Article:Stick with the skewers.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters