Rich ginger cake

Rich ginger cake

By
From
Encyclopedia of Food and Cookery

A marvellously rich, moist cake with excellent keeping qualities. It is splendid for picnics, lunch-boxes and morning and afternoon snacks.

Ingredients

Quantity Ingredient
125g butter
165g brown sugar
300g plain flour
1 teaspoon ground ginger
pinch salt
2 eggs
350g treacle
40g sultanas
75g preserved ginger, sliced
60ml milk
1/2 teaspoon bicarbonate of soda

Method

  1. Cream butter with sugar until light and fluffy. Sift flour with ground ginger and salt. Beat eggs into creamed butter mixture one at a time, sprinkling mixture each time with 2 teaspoons flour. Stir in treacle, sultanas, preserved ginger and remaining flour. Warm milk gently, add soda and stir at once into cake mixture.
  2. Turn into a greased and floured 18 cm round, deep cake tin or 21 × 11 × 6 cm loaf tin. Bake cake in a preheated moderate oven (180°C) for 1 hour, then reduce heat to moderately slow (160°C) and bake for a further 30 minutes. If cake begins to brown too much on top, cover loosely with a piece of baking paper. Cool for 5 minutes in tin before turning out.
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