The beauty of this recipe is that is makes 2 lovely round cakes: One to eat now and one to save for later, wrapped in greaseproof paper, looking reassuringly old-fashioned. This is a really nice, golden ginger cake, not a dark, bitter, treacly version.
I’m posting this recipe today to celebrate my first woolly jumper day.
2 x 7″ loose-bottomed round cake tins, lined with those greaseproof liners which resemble huge muffin cases
Preheat oven to 160 degrees.
250g light muscovado sugar
250g golden syrup
375g plain flour
5 teaspoons ground ginger
2 teaspoons ground cinnamon
2 eggs, beaten
2 teaspoons bicarbonate of soda
1. Gently warm the first 3 ingredients in a large pan, stirring until all melted, and leave to cool a little.
2. Stir the sifted flour and spices into the melted mixture.
3. Beat the eggs into the mixture too, until it’s really smooth.
4. Warm the milk in a medium-sized pan (definitely not a tiny pan: There’s alchemy afoot!)
5. Add the bicarb and watch the milk swell up! Pour the milk gingerly (sorry) into the ginger cake mixture and stir gently until it’s really well blended.
6. Divide the mixture between the 2 lined tins and pop into the pre-heated oven for a provisional 30 minutes.
7. Check after 30 minutes and turn them around to make sure that they bake evenly. If they are not yet springy, keep adding 5 minutes until you’re happy with them. If you’re worried that the outside is burning while the inside is uncooked, turn the oven down by 5 to 10 degrees and/or put a cold baking tray over the top of them (only if your tins are deep enough, of course!)
8. Leave to cool thoroughly inside the tins. These cakes keep really well. They are even better a day or two after you’ve made them.