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Sticky Ginger Cake.

July 11, 2011

When I was about 8 or 9, I held the fairly strong opinion that a generous slice of McVities Jamaica Ginger cake was one of the finest things life had to offer. I was generally in favour of cake, in all its forms, but there was something about that one – the promise of a perfect after school treat held within the plastic shell – that sweet sponge with, I realise now, only the faintest trace of ginger.

As I set to finding the right ginger cake recipe to share with you lovelies, it was the McVities I had in mind, and, yes, this is just about perfect. It makes use of the zingingly good ginger syrup and candied ginger from last week, so the ginger flavour is less delicate (less shop-bought) and the texture is somehow light but dense and slightly sticky. I wondered about dusting it with icing sugar or drizzling over a lemon icing, but it truly doesn’t need anything. Just find a quiet sunny spot, make a cup of tea and cut a generous slice, breathing in the ginger fragrance as you do. Mmn.

The Month of Ginger!

Week 1 ::: Ginger Syrup & (Bonus!) Candied Ginger.

Sticky Ginger Cake.

Adapted from ::: Double Ginger Cake ::: The Kitchen Diaries by Nigel Slater.

Prep ::: 15 mins
Cooking ::: 40 mins
Serves ::: 8, generously

250g self-raising flour
2 tsp ground ginger
½ tsp ground cinnamon
1 tsp bicarbonate of soda
a pinch of salt
200g golden syrup
2 Tbsp ginger syrup
125g butter
70g candied ginger (or finely chopped crystalised ginger)
125g brown sugar
2 large eggs
250ml milk

1. Preheat oven to 180°C. Grease and line a 22cm cake tin.

2. Sift flour, ginger, cinnamon, bicarb and ginger into a large bowl.

3. Put golden syrup, ginger syrup and butter in a medium saucepan and heat over a low heat, stirring occasionally, until butter is melted. Add candied ginger and sugar. Cook for 2-3 minutes, stirring occasionally, or until sugar is dissolved and mixture is smooth.

4. Gently whisk eggs and milk together in a jug.

5. Pour golden syrup mixture over flour mixture and stir together with a large metal spoon. Add egg mixture and mix until ingredients are completely combined and there is no trace of flour.

6. Pour mixture into prepared tin. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean. Serve warm or, if serving cold, allow it to cool completely in the tin, then turn out, wrap in greaseproof paper and foil, and set it aside for a day or two before eating. Torture! But worth the wait.

3 Comments leave one →
  1. July 12, 2011 10:53 am

    Sounds delicious (I can almost smell it!). Lately I keep coming across recipes for Ginger Parkin which also a sticky ginger conncotion so I’ve had ginger on my mind. I have the kids at home today so maybe we might do some baking…thanks for the recipe!

  2. July 17, 2011 3:18 pm

    my mouth is watering now….mmmmm….


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