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
- 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
- Preheat the oven to 340°F (170°C). Grease the cake pan and line the base with parchment paper.
- 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.
- 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.
- 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.
Prep : 20 mins
Cook : 35-45 Mins
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.