Truly Ginger Cake

Name: Truly Ginger Cake
Total time: 1 h
Yield: Makes: 16–24-portion cake
Ingredients: 265 g / 9 oz self-raising flour; 265 g / 9 oz black treacle; 150 g / 5 oz candied ginger, chopped; 150 g / 5 oz ready-to eat prunes or candied orange peel, chopped; ½ tsp ground cinnamon a knob of fresh ginger, walnut-size, peeled and grated; 2 eggs; 150 g / 5 oz dark muscovado sugar; 150 g / 5 oz butter; 2–3 tsp ground ginger, as preferred; 1 tsp baking powder

Preparation info

Makes:
16
–24-portion cake

Difficulty
Medium
Ready in
1 hr

Appears in

Cakes

By Geraldene Holt

Published 2011

About

For ginger devotees, a rich, dark cake that includes the candied, fresh and ground forms of this versatile plant.

Ingredients

150 g / 5 oz butter
150 g / 5

Cake
Vegetarian

Method

Cream the butter with the sifted sugar until light, then mix in the treacle and beat in the eggs one at a time. Stir in the flour sifted with the baking powder, ground ginger and cinnamon, and mix in the fresh ginger, candied ginger and prunes or candied peel. When well combined, spoon the mixture into the prepared cake tin and smooth level.

Bake in the preheated oven until the cake is