Lemon and Ginger Cake

Name: Lemon and Ginger Cake
Yield: Makes 1 Cake
Ingredients: 10 ml/2 tsp lemon juice; 15 ml/1 tbsp baking powder; 265 g/9½ oz/2⅓ cups plain flour; 65 g/2½ oz/5 tbsp crystallized ginger, chopped; 40 g/1½ oz/3 tbsp candied lemon peel, chopped; 25 g/1 oz/2 tbsp candied lemon peel, chopped; 40 g/1½ oz/3 tbsp crystallized ginger, chopped; 175 g/6 oz/generous 1½ cups plain (all-purpose) flour; 15 ml/1 tbsp lemon juice; 125 g/4½ oz/generous ½ cup butter, melted and cooled; 10 ml/2 tsp baking powder; 2 eggs; 35 g/1¼ oz/3 tbsp candied lemon peel, chopped; 175 g/6 oz/¾ cup caster sugar; 50 g/2 oz/4 tbsp crystallized ginger, chopped; 150 g/5½ oz/⅔ cup caster sugar; 215 g/7½ oz/1⅞ cup plain flour; 175 g/6 oz/¾ cup butter, melted and cooled; 40-50 g/1½-2 oz icing (confectioners’) sugar; 150 g/5½ oz/⅔ cup butter, melted and cooled; 3 eggs; 125 g/4½ oz/½ cup + 1 tbsp caster (superfine) sugar; 7.5 ml/1½ tsp baking powder

Preparation info

Makes
1
Cake

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This cake is quick to make, as your machine will mix as well as bake it for you. Just add the liquid ingredients followed by the dry ones, press start and the machine will do the rest.

Ingredients

Small

125 g/4½ oz/generous ½ cup butter, melted and cooled
2

Cake
Vegetarian

Method

Mix the butter, eggs and lemon juice together and pour into the bread machine pan. Add the candied peel and crystallized ginger.
Sift the flour and baking powder together. Stir in the caster sugar and add to the bread machine pan.