No, I am talking about the most luscious, moist ginger cake you have had in a long time, worthy of being either in an Enid Blighton novel (spiffing cake!) or served at the Ritz with afternoon tea. Not that I really have anything against Geri Halliwell, although that exercise video….
Anyway, we recently visted our lovely friends Tanya and Al and their even lovelier daughters Savannah and Imogen for the weekend and had only been in their house for five minutes before being given a large slice of this delicious cake. So this is Tanya’s recipe, which really does deserve to be tried and it is a really easy one, which makes it even better.
Sassy and Immy’s Lovely Ginger Cake
You will need 10 oz self raising flour, 7 oz soft brown sugar, 1 egg, 4oz unsalted butter, 3 teaspoons ground ginger, 1/2 teaspoon bicarbonate of soda, 1 tablespoon dark treacle, 2 tablespoons golden syrup (Tanya had actually run out of Golden syrup so used maple syrup instead which she thought made it even moister) 1 cup boiled milk
Method: Place all ingredients into a mixing bowl, except milk. Bring milk to the boil then pour over other ingredients and stir well until evenly mixed. (I would be tempted to place all the ingredients except the milk in a food processor and mix them first and then add the hot milk)
Pour into a loaf tin lined with baking parchment (Lakeland do some great, loaf tin shaped paper cases that are perfect for these cakes) and bake in the oven 130 degrees C (fan oven), 150 for a non-fan oven or Gas Mark 2 for 1 hr. Allow cake to cool in tin before turning out.
Icing is nice on this cake, and a simple glace icing is perfect. Take 4 to 6 ozs of Fondant Icing Sugar, and add a very small amount of cold water a teaspoonful at a time until a really thick glossy mixture is formed, then pour on the cake. Do not let it get too thin or it will not set. You could use lemon juice instead of water to make the icing, if you wished as lemon and ginger do taste lovely together.
Send me more cake recipes like these! I love them and they deserve to be shared
The Bombay Boys 
I’m going to make this at the weekend! Need a change from my current crumble mania – lovely gingery cake sounds just the thing for this time of year.
By the way, quick question! I don’t own a loaf tin; should I buy one (probably useful anyway) or would this work in a standard round tin? Thanks! X
Honestly, i would go out and buy a loaf tin, this really does cook best in one, rather than a standard cake tin. Also, think of al the other yummy things you can try like banana bread and meatloaf or even…bread??
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Thank you so much for your kind comments! I am only managing to update the blog a couple of imes a week, but do sign up so that you get an update when something new is posted. Let me know if you have any exciting redipes you want to share – always looking for guest bloggers!
A very belated comment on this one – I made the ginger cake at the weekend, and it was AMAZING! Definitely one of the nicest cakes I have ever made, a fairly easy recipe, and I had many compliments on it! I made a lime icing (just as I had a couple knocking about) and it worked very well.