Best Ever Easy Ginger Cake Recipe
Overview
This Best Ever Easy Ginger Cake recipe is a culmination of a 20-year search for the perfect ginger cake. It’s incredibly flavorful, easy to make, and versatile enough to be enjoyed iced or uniced. Ideal for morning or afternoon tea, and perfect for picnics, this cake is a crowd-pleaser that you can prepare in just under an hour.
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Serves: 20
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 125g butter
- 2/3 cup water
- 2 eggs
- 1 cup golden syrup
- 1 cup black treacle
- 2 cups icing sugar
- 2 tbsp butter or margarine
- 1 tbsp lemon juice
- Crystallized ginger, for decoration
Instructions
| Step | Description |
|---|---|
| 1. | Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper. Ensure the tin is the correct size to prevent cracking. Preheat the oven to 180°C (350°F). |
| 2. | Sift all the dry ingredients (flour, bicarbonate of soda, ground ginger, and ground cinnamon) into a medium mixing bowl. |
| 3. | In a small saucepan, combine the butter, golden syrup, and black treacle. Cook over medium heat, stirring occasionally until the butter melts. Alternatively, you can melt these in the microwave. Add water to the syrup mixture once melted. |
| 4. | Make a well in the centre of the dry ingredients in the mixing bowl. Add the syrup mixture and the eggs. Mix until well combined. Don’t worry if the mixture seems quite liquid. |
| 5. | Pour the cake mixture into the prepared tin. Tap the tin lightly on the bench to dispel any air bubbles. |
| 6. | Place the tin on the centre shelf of the preheated oven and bake for 35-40 minutes. Check towards the end of the baking time to ensure the edges are not burning. The cake should be dark but not blackened at the edges. If the edges do burn, you can trim them off before icing. |
| 7. | Once baked, remove the cake from the oven and let it cool in the tin for 5-10 minutes. Carefully invert it onto a cooling rack or bread board to cool completely. |
| 8. | To make the icing, sift the icing sugar into a small mixing bowl. In another bowl, beat the butter or margarine until smooth. Gradually add the sifted icing sugar, beating between additions until well mixed. Add the lemon juice and beat until the icing reaches a spreadable consistency. |
| 9. | Spread the icing over the cooled cake. Optionally, decorate with pieces of crystallised ginger. |
Tips and Variations
- Storage: This ginger cake keeps well and can be frozen, either iced or uniced.
- Lighter Version: For a lighter gingerbread, substitute golden syrup for the treacle.
- Using a Food Processor: If you have a food processor, you can speed up the mixing process by processing the dry ingredients first, then pouring in the wet ingredients while the motor is running until well combined.
Nutritional Information (Per Serving)
- Calories: 264.1
- Total Fat: 6.9g
- Saturated Fat: 4.1g
- Cholesterol: 35mg
- Sodium: 142.2mg
- Total Carbohydrates: 50.1g
- Dietary Fiber: 0.6g
- Sugars: 25.8g
- Protein: 2.3g
Keywords
Low Protein, Healthy, Sweet, Less than 60 Minutes, For Large Groups, Oven, Small Appliance
This Best Ever Easy Ginger Cake recipe combines simplicity with intense flavor, making it a perfect choice for any occasion from casual gatherings to special teas or picnics. Enjoy the warm spices and rich texture of this delightful ginger cake, and don’t forget to share it with friends and family!
