You must be logged in to post a review.
Sweet and spicy. A deliciously moist cake that goes perfectly with afternoon tea.
1. Preheat the oven to 160ºC (320ºF). Line a tin approximately 9 1/2 x 7 1/2 inches with baking paper.
2. Dissolve 8 ounces sugar, golden syrup and trex fairly gently in a large saucepan.
3. Stir in the ginger and flour (after sieving).
4. Beat the eggs into the milk and then stir into the pan. Stir in the orange zest.
5. Pour the mixture into the tin and bake for 50 minutes.
6. Mix the remaining 1/4 cup granulated sugar with the orange juice. Make small pricks in the cake and drizzle all over the top. Leave to cool.
7. Remove from tin, dust with icing sugar and serve.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!