Good Old Fashioned Ginger Cake & Sweet NZ
There is nothing better than a slice of good old fashioned ginger cake and how remiss of me to neglect it for the past ten years. A Jamaican Ginger Cake is what I had in mind with it’s heavy, sticky texture and dark molasses flavour. It’s an iconic British tea time cake but I have no idea where it got its name from. Did the recipe derive from Jamaica, was it the ginger that came from Jamaica or did a Jamaican in the UK invented the recipe. Or was it just an exotic name given to it by McVities (who produce the cake) and has no story behind it at all? If you do know drop me a line, I couldn’t find anything on the web.
Most recipe call for golden syrup but I prefer to use honey these days particularly since I have a constant supply from a bee keeper friend. If honey is too expensive in your neck of the woods you can substitute if back for golden syrup.
This is also my submission for Sweet New Zealand which is being hosted by the lovely Shirleen over at Sugar & Spice & all Things Nice. Pop over to her blog and see what other treats our fellow Kiwi bloggers are submitting this month.
250 g self-raising flour
3 tsp ground ginger
200 g honey or golden syrup
125 g butter
100g preserved stem ginger, chopped
100 g dark muscovado sugar
2 tbsp molasses or treacle
2 large eggs
200 ml milk
Preheat the oven to 180C.
Grease and line a 22cm cake tin with baking paper.
Melt the honey, sugar molasses, stem ginger and butter in a pan over a low heat.
Sift the flour and ground ginger into a separate bowl.
In another bowl whisk together the eggs and the milk.
Once the sugar mixture has melted pour it into the bowl with the flour and stir together to make a smooth paste.
Add the eggs to the flour mixture and beat together, the mixture will be quite runny.
Pour mixture into prepared cake tin.
Bake for 45-50 minutes or until an inserted knife comes out clean.
Allow to cool in cake tin before removing it.
Ginger cake is always better if you can leave it a day or two before eating it, the cake becomes a lot more sticky!