Baking Recipes - Ginger Cake Recipe

Ingredients

Makes 1 cake

• 175 g/6 oz butter or margarine

• 175 g/6 oz caster sugar

• 3 eggs

• 250 g/8 oz self-raising flour

• 1/2 teaspoon ground ginger

• 75 g/3 oz preserved stem ginger, chopped, plus 2 tablespoons syrup from the jar 

Ginger icing:

• 175 g/6 oz icing sugar, sifted

• 2 tablespoons ginger syrup

• preserved stem ginger strips, to decorate

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Method:

1. Line and grease an 18 cm/7 inch cake tin.

2. Cream the fat and sugar until light and fluffy. Add the eggs one at a time, adding a tablespoon of flour with the last two.

3. Sift and fold in the remaining flour and the ground ginger, then fold in the preserved ginger and syrup. Turn into the prepared tin.

4. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 -1 1/4 hours. Turn out on to a wire rack to cool.

5. To make the ginger icing, beat the icing sugar and syrup together until smooth. Pour over the cake and leave until set. Decorate with ginger strips.