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Ginger Cake
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Description
The following recipe is a British one and in typical fashion the measurements are by weight and not cups. If you don’t already have one, this is a perfect excuse to get a little digital scale for your kitchen! The dark molasses that I used was a substitute for “black treacle” and the light corn syrup was a substitute for “golden syrup”. If you have access to the British ingredients by all means use them!
Ingredients
- 8 ounces, weight Butter
- 8 ounces, weight Light Brown Sugar
- 8 ounces, weight Dark Molasses
- 8 ounces, weight Light Corn Syrup
- 2 teaspoons Minced, Peeled, Ginger Root
- 16 ounces, weight Self-rising Flour, Sifted
- 4 teaspoons Ground Ginger
- ½ teaspoons Salt
- 2 whole Eggs, Beaten
- 10-½ ounces, fluid Milk
Preparation
Preheat oven to 325 F.
Over a low heat in a saucepan warm and blend the first 5 ingredients (butter through minced fresh ginger). Once the butter is melted and sugar dissolved, remove pan from the heat and let the mixture cool slightly.
In a large bowl whisk together the flour, ground ginger and salt. Add the cooled sugar mixture, the eggs and the milk. Whisk until blended well.
Pour batter into a greased and floured 9” springform pan. Bake at 325 F for 1 hour and 20 minutes. Remove pan from the oven and set on a wire rack to cool. Cool completely before removing cake from the pan.
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adeline on 3.10.2013
Oh my this does sound good and I just love molasses…since I was a child I have always used black strap on my pancakes and waffles !! Have to make this for sure.
Thanks