For our study group suppers this year I have been making a cake - Dawn Waterhouse inspired me with her fabulous cakes over the years. My Orange and Poppyseed was delicious; the warm Pear with Cardamon was a winner but the Ginger Bread only scored 6/10. When we arrived at Christy's this week we had some of the gingerbread cake she had made on the weekend. It's sensational. Here is the recipe so I don't lose it and you can try it for yourself. One of the secrets is that the ground ginger must be fresh - it loses its zing pretty fast once opened.
Ingredients:
225 g plain flour
1 teasp mixed spice
3 teasp ground ginger
1.5 teasp bicarb soda
.5 teasp salt
85 g butter
85 g black treacle
85 g golden syrup
115g light brown sugar
1 medium egg
285 mls milk
Preheat oven to 180 C. Lightly oil 900g loaf tin and line base with baking paper.
Sift flour, spices, soda and salt in mixing bowl. Beat together egg and milk. Melt butter, sugar, treacle and syrup in saucepan, stirring till butter melted. Pour gooey stuff into flour then add egg and milk. Beat vigourously with wooden spoon till well mixed.
Pour into tin. Cook in middle of oven. After 25 mins cover cake with foil and return to oven for further 25 mins. Check if cooked. Leave in tin to cool. Once cool wrap in foul. ENJOY!!
