Classic Ginger Cake

225g (8oz) Self-Raising Flour
175g (6oz) Butter
175g (6oz) Caster Sugar
4-6 Pieces Preserved Stem Ginger in Syrup, chopped
3 Large Eggs
2 tbsp Ginger Syrup, (from jar)
2 tbsp Milk
1 tbsp Black Syrup
1 tbsp Ground Almonds
1 tsp Ground Ginger
1 tsp Fresh Root Ginger, grated

Pre-heat oven to 170°C: 325°F: Gas 3.
Grease and line a 15 x 25.5cm (6 x 10inch) cake tin.
Whisk together the butter and sugar until light and creamy.
Add the beaten eggs gradually with a little of the flour.
Fold in the ginger syrup and black syrup.
Sift the flour and ground ginger, then gradually fold in.
Fold in the almonds, the milk, the grated root ginger and chopped stem ginger.
Spoon the mixture in to the cake tin and spread evenly.
Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
Bake for 45-50 minutes or until well risen and is firm and springy to the touch in the centre.
Allow to cool in tin for 10 minutes, then turn out and cool on a wire rack.
Serve as cut into squares or top with lemon icing.

Baking Recipes

Classic Ginger Cake