What’s winter without a bit of ginger eh? And gingerbread. And gingerbread cake. Ahem. You see where I’m going with this. Ahem. So. Yes. Gingerbread cake. Fair to say I’ve tried quite a few recipes, adapted quite a few, but let’s just say I hadn’t stopped looking. Well. Until now. This recipe is absolutely fantastic. Dark, treacly, very gingery, intense. And yet soft, with an incredibly light crumb, and almost too easy. If you like ginger in your baked good, then prepare to be delirious. And if all of this wasn’t enough this also keeps amazingly well for up to 4 days. In fact if anything, the taste actually improves. So bake on a Sunday and your teatime is pretty sorted for the week. You can even have friends over. This recipe is going to single handedly kick start your social life in the new year. What? Fine. I’m assuming too much. It’s only a cake. And your self control is clearly not as legendary as mine. Ahem.
Must say here that I found this recipe on the bbcgoodfood website (surprise surprise!).
Here we go then:
250g of butter (softened)
250g of dark muscovado sugar
2 (generous) tablespoons of black treacle
375g of plain flour
5 teaspoons of ground ginger
2 teaspoons of ground cinnamon
2 eggs, beaten
3 pieces of stem ginger (crystallised/ from a jar – optional)
300ml of whole milk
2 tsp bicarbonate of soda
First thing you want to do is grease and line two standard 7inch victoria sponge tins with baking paper and preheat your oven to 160C, which is about 140C with fan.
While your oven is getting ready gently heat your butter sugar and treacle in a pan, stirring until smooth. Let it cool a bit.
In a large mixing bowl mix together your flour, bicarbonate of soda and ground spices. To this add the treacly-sugar mixture, and mix thoroughly till well combined. To this add the stem ginger and eggs and mix some more.
Warm the milk, just a tiny bit, and add that to your mix and stir till everything is well blended. Your mixture will look a bit runny at this stage, but that’s nothing to worry about.
Pour into the prepared tins. In they go, into the oven, for about 30-35 mins or until a skewer inserted into the centre of the cake comes out clean.
Once done, let them cool in the tins for about 10 mins, and then on a cooling rack till completely cool.
Awesome stuff, no?