Best Ever Easy Ginger Cake
I searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.
Steps
Lightly grease a 25cm square cake tin and line it with baking paper.
Set the oven to moderate 180 c.
Sift all of the dry ingredients into a medium mixing bowl.
Combine butter pieces , golden syrup and treacle in a small saucepan , cook over medium heat , stirring occasionally until butter is melted.
Add water to syrup mixture.
Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
Mix until well combined.
Dont be concerned that the mixture is quite liquid at this stage.
Pour cake mixture into prepared tin.
Tap tin lightly on bench to dispel air bubbles.
Place on centre shelf of 180 c oven for 35-40 minutes.
Check towards the end of the baking time to ensure the edges are not burning.
The cake should be dark but must not be blackened at the edges.
When the cake is cooked , remove it from the oven and allow it to cool for 5-10 minutes.
Then , carefully invert it onto a rack or bread board to cool.
Icing the cake: sift the icing sugar int.
Ingredients
all-purpose flour, bicarbonate of soda, ground ginger, ground cinnamon, butter, water, eggs, golden syrup, black treacle, icing sugar, lemon juice, crystallized ginger