Sunday, 5 June 2011

Ginger loaf cake

Having just returned from a cruise where crystallised ginger is served with petit fours because of its abilities to help with sea sickness, I decided to make a ginger cake.  This recipe is for a ginger loaf cake.  Although the cake can be eaten straight away it get a little stickier and nice a day or two after cooking.


To watch a video showing you to make the cake please click here or click in the video below:



Equipment required
Loaf tin (approx 16cm X 10cm X 8cm high)
Food processor
Large bowl

Ginger loaf cake
8 pieces of step ginger in syrup plus 4 tbsp syrup
150g butter
100g dark muscovado sugar
200g golden syrup
250g self-raising flour
2 eggs
200ml milk
1tsp ground ginger
1 tsp ground cinnamon
2tbsp light muscovado sugar

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4) and place some greaseproof paper on the bottom of the loaf tin and lightly grease the rest of the tin.

Put the stem ginger and syrup in a food processor or a small electric chopper and pulse until roughly chopped.  Once chopped place in a large bowl and set aside.

In the food processor put the butter, dark muscovado sugar and golden syrup and whizz the mixture together until pale and creamy.  Then add the flour and cinnamon and ground ginger and whizz again.  Then add the eggs and milk and give it a final whizz together.

Pour the mixture into the large bowl with the chopped up stem ginger and mix together and then pour into the pre-greased tin.  Sprinkle the light muscovado sugar over the top and bake in the over for around 1 hour 45 minutes or until a cake tester comes out clean.  After an hour check the cake and if the top is looking brown cover in with some foil for the remaining cooking time to stop the top from burning.

Once removed from the oven, leave it to cool completely in the tin and then turn out onto a wire rack.  When cold sprinkle with icing sugar.  If you can resist leave in a tin for a day as it goes stickier and yummier!



6 comments:

GARY BEMBRIDGE said...

As always, your cake looks amazing and tasty.... keep the great recipes and videos coming....

RoboNuggie said...

Thank you..... for both the recipes you share and the extra weight I am putting on by eating them!

Anonymous said...

Look at you! Loved seeing that you have this blog on FB. Your blog might even be enough to get Ross baking! Come to think of it... two chances of that happening -- buckleys and none :-) But you are now officially my delicious cakey bakey mentor, Mr Sanford :-D

Matina

Cake Molds Now said...

Your cakes are first rate!! I hope you continue to provide the public with many ongoing recipes.



Stuart

Making Cakes said...

Wow love your site, very impressed!

Rumana Girach said...

Just made this cake, and it came out yummy! Thanks Mark for all your lovely recipes!

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