It was my birthday 2 weeks ago and as accustomed I baked some goodies for my family and colleagues at work. A ginger cake is always welcome with the people I work with and my old standard recipe never fails. This year I decided to try another from my well-thumbed 101 Cakes & Bakes of BBC GoodFood. It's not as dark as my old one but equally delicious and very gingery as well. The icing recipe is provided below but I used the icing of the old one to drizzle on it. Nice it was.
200 g unsalted butter
175 g molasses sugar
3 Tbsp black treacle
150 ml [scant 2/3 cup] milk
4 pieces stem ginger - drained and finely chopped
2 eggs - beaten
1 Tbsp ground ginger
1/8 tsp fine salt
300 g self-raising flour
4 Tbsp ginger syrup (drained from the jar of the stem ginger)
300 g golden icing sugar (confectioner's) - sifted
140 g unsalted butter - softened
2 tsp lemon juice
- Grease and line the bottom of a 23cm/9-inch round cake pan. Preheat oven to 160°C/fan 140°C/325°F/Gas mark 3.
- Mix the flour, ground ginger, and salt in a bowl. Combine thoroughly. Set aside.
- Gently melt the butter, sugar, and treacle in a saucepan. Remove from heat and transfer to a heatproof bowl. Cool slightly.
- Beat in eggs then add the chopped stem ginger.
- Fold in the flour mixture and make sure to combine thorougly.
- Pour the batter into the prepared cake pan and level the surface.
- Bake for about 40-45 minutes or until a skewer poked in the centre comes out clean.
- Cool in the cake pan for about 1 hour and then transfer to a wire rack.
- Prick the top of the cake all over then drizzle 2 Tbsp of the ginger syrup on top.
- Beat together the icing sugar, butter, lemon, and the remaining ginger syrup. Drizzle all over the cake.