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Ginger Cake Recipe

Ginger Cake Recipe

Deeply flavored with preserved ginger, this rich and moist ginger cake is a firm favorite, and keeps well for up to a week – should it last that long!

Special equipment :

    • 8in (20cm) square cake pan

Ingredients :

    • 8 tbsp unsalted butter, softened, plus extra for greasing
    • 1 cup corn syrup
    • 1/2 cup dark brown sugar
    • 3/4 cup milk
    • 4 tbsp syrup from preserved ginger jar
    • finely grated zest of 1 orange
    • 11/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 tsp baking soda
    • 1 tsp pumpkin pie spice
    • 1 tsp cinnamon
    • 2 tsp ground ginger
    • 4 pieces of preserved ginger, finely chopped and tossed in 1 tbsp all-purpose flour
    • 1 large egg, lightly beaten

Method :

    1. Preheat the oven to 340°F (170°C). Grease the cake pan and line the base with parchment paper.
    2. In a saucepan, gently heat the corn syrup, sugar, butter, milk, and ginger syrup until the butter has melted. Add the orange zest and leave to cool for 5 minutes.
    3. In a large mixing bowl, sift together the flour, baking powder, salt, baking soda, and ground spices. Pour the warm liquid ingredients into the dry ingredients and beat them well, using a balloon whisk. Stir in the preserved ginger and egg.
    4. Pour the batter into the pan and cook for 35–45 minutes, until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the pan for at least 1 hour before turning out to cool on a wire rack. Remove the parchment paper before serving.

STORE This cake is very moist and keeps well in an airtight container for up to 1 week.

Serves 12
Prep : 20 mins
Cook : 35-45 Mins

BAKER’S TIP

The use of corn syrup and dark brown sugar here gives a dense, moist cake that keeps very well. If the cake is beginning to get a little dry with age, try slicing it and spreading with butter as a breakfast snack, or even turning it into a rich bread pudding.