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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 www.marieclarecakedesign.co.uk

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:Jul 9, 2017
Words:420
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