Ginger Cake, I love cakes that are full of spices and remind me of Christmas. Today’s recipe is one your going to want to try. It is one of those desserts that you can imagine eating cwtched up in front of the TV.
This blog post is only going to be a short one but don’t worry that doesn’t mean this recipe should be ignored. Sometimes the simple recipe that require you to but all the ingredients into a bowl and then cook it is the best. It means you get to eat the dessert that much quicker.
The recipe I used was from a cook book I own called Step by Step baking. Throughout the book some recipe show you step by step pictures of the recipes. So for people who are beginners this would be the book for you. I chose it because it has tones of recipes, it’s seriously a really big and heavy book. Below I have created a recipe card for you to follow.
So to start this recipe or any recipe you should grease and line your cake tin. This should be done first because once you have made your mixture you can instantly put it in the tin and then the oven. For this recipe I used a square tin but if you don’t have one of those it can be placed in a rectangle one or even a circle one if your feeling up to it.
Before I started to make the syrup mixture I decided to chop up the preserved stem ginger. By doing this first you don’t have to worry about it later. Now I should let you know I did have trouble finding the preserved stem ginger, I had no idea where to find it in the shop. When I actually found it it was with all the jams and such, however when I was out shopping afterwards in a different shop it was in the baking section. So basically if you struggle to find it then it’s best to ask someone.
The first thing you do for this recipe is make the syrup mixture. This is mostly all the wet ingredients plus the sugar. You mix all the ingredients in a pan until the butter is melted completely, once this is done you pour the mixture into a bowl with the dry ingredients and whisk together.
Just to let you know this mixture is a wet mixture so there is no need to use a electric whisk. If you do you’ll probably end up with a very wet mixture.
As the mixture is wet you need to mix the cut up stem ginger into some flour, this will help them from sinking to the bottom of the cake. You can do this anytime you are using fruit in cakes, I usually do this when I’m making fruit cakes.
So this is basically it, you pour the mixture into your tin and bake for 35-40 mins. It depends on your oven to how long it takes, so make sure you check and once you think it is ready insert a skewer into the cake and if it comes out clean then it’s done.
Also don’t get impatient when it comes out. You have to wait at least an hour for the cake to completely cooled before you take it out of the tin, once that’s done you can cut it up and enjoy and let me tell you it is amazing. I will be making this a lot more.
If you have a wintery, Christmas dessert that you enjoy every year I would love to know more about it. Or if you have a Christmas recipe you want me to try you can email me at firstname.lastname@example.org or tweet me at @amybakes94