As the weather gets colder, our thoughts of baking warmer, spicier treats have begun. I have always adored a dark spiced ginger cake, in the UK there is a big brand Jamaican Ginger cake that you can find in most grocery shops that I ADORE! It's impossible not to eat the entire thing in one sitting.
This delectable cake recipe is perfect with a cup of tea after a cold winter's walk. A little savoury, a little sweet and a touch of sour with a lemon drizzle topping. Too good not to share!
125g Butter, softened
130g Dark brown sugar
225g plain flour
3 tsp ground ginger
Pinch of salt
2 large eggs
50g preserved ginger (*I didn’t have any, so I used crystallized sugar that I soaked in hot water, strained and then mashed up)
5 tbsp Milk
1/2 tsp of bicarbonate of soda
6 tbsp powdered sugar and 4 tbsp of lemon juice
- Preheat the oven to 320f/160C.
- Grease a 8” square cake tin and line the base with parchment paper.
- Put the butter into a bowl and mix until smooth, then add the sugar and continue to beat until light and fluffy.
- In a separate bowl, sift the flour with the ground ginger and salt.
- Add the eggs to the creamed butter mixture one at a time, beating continuously and add a tablespoon of flour after each egg into the mix.
- Stir in the molasses, the fresh ginger and the remaining flour.
- Warm the milk gently in a small pan and add the bicarbonate of soda to it, stir well (it thickens) and add it at once into the mixture, and pour mix into the cake tin.
- Bake for 40-45 minutes (or until a skewer comes out clean - be careful not to overcook this one)
- Let the cake cool for 5 minutes in the tin, then take it out and cool for another 15 mins on rack.
- Mix the powdered sugar and lemon juice well to a thin icing, and then pour over the top of the cake. Enjoy with a cup of tea!