Ginger Cake

19 Oct

After trying a few different recipes for Ginger cake, i think this one has to be my favourite. This recipe is by James Martin, it is easy to follow and produces mouth-watering results every time. This cake has also been named as a Ginger Parkin but unlike a traditional Parkin there is no sign of oats/oatmeal in this recipe. However this recipe does give a very light and moist  ginger cake that does taste like Parkin. Very delicious and definitely worth baking.


Recipe

  • 225g / 8oz self-raising flour
  • 110g / 4oz caster sugar
  • 1tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 egg
  • 200ml / 7fl oz milk
  • 55g / 2oz butter
  • 110g / 4oz golden syrup

Preparation

  1. Preheat the oven to 150C / 300 F / Gas mark 2.
  2. Line a 22cm / 8″ tin.
  3. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.
  4. In a small pan gently heat the butter and syrup until melted.
  5. Beat the egg into the milk.
  6. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
  7. Pour in the egg and milk and stir until smooth.
  8. Pour into the lined tin and bake for 1 hour.

Once my Ginger cake had cooled i cut it into squares and enjoyed it with a cup of tea. I vaguely remember reading somewhere that this type of cake will get better after a few days. If wrapped and left for 2-3 days the cake would become more moist. I however do not know if there is any truth in this or not as i have never been any good at resisting anything sweet.

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One Response to “Ginger Cake”

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  1. Yorkshire’s great, an’ Ah’ll tell thi that fer nowt « Simply Sasporella - November 27, 2010

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