Rich ginger cake

Rich ginger cake

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

A rich, moist cake with excellent keeping qualities. It is an old family favourite that is good for picnics, lunchboxes and morning and afternoon snacks.

Ingredients

Quantity Ingredient
250g self-raising
2 teaspoons ground ginger
a pinch of salt
125g butter, softened
165g firmly packed brown sugar
2 eggs
1 cup treacle
1/3 cup sultanas
1/3 cup sliced preserved ginger
1/4 cup milk
1/2 teaspoon bicarbonate of soda

Method

  1. Preheat the oven to 180°C. Grease a deep 18 cm round cake tin or a 21 cm x 11 cm x 6 cm loaf tin and line the base with baking paper.
  2. Sift the flour with the ground ginger and salt.
  3. Using an electric mixer, cream the butter with the sugar until light and fluffy. Beat the eggs into the creamed butter mixture one at a time, sprinkling the mixture each time with 2 teaspoons flour. Stir in the treacle, sultanas, preserved ginger and remaining flour.
  4. Warm the milk gently, add the bicarbonate of soda and stir at once into the cake mixture.
  5. Spoon into the prepared tin and bake for 1 hour, then reduce the heat to 160°C and bake for a further 30 minutes. If the cake begins to brown too much on top, cover loosely with a piece of baking paper.
  6. Cool for 5 minutes in the tin before turning out onto a wire rack.
Tags:
baking
bakery
margaret
fulton
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