Joined: 09 Dec 2004 Posts: 10507 Location: cambridge
Posted: Sat May 23, 09 8:52 am Post subject: Triple Ginger and Spice Cake
Ingredients
Cake
250g Butter
250g Dark Muscarvardo Sugar
250g Black Treacle
300ml Milk
2 eggs
100g of stem ginger (found in syrup in supermarkets, I generally use 4 to 5 pieces)
375g Plain Flour
2tsp bicarb of soda
1tsp ground allspice
2tsp ground ginger
Icing
3tsp syrup from stem ginger
Icing sugar
Recipe
Add Butter, Sugar and Black Treacle to a pan
Gently heat until all has melted and combined
Add Milk and mix till combined
While waiting for it to cool weigh out dry ingredients into a large bowl and add the finely chopped stem ginger
After a while beat the eggs into the butter and syrup mixture. Ensure it is cool enough so the eggs don't scramble, hand hot is fine
Add the syrup mixture into dry ingredients and mix
Pour into lined and greased cake tin. The recipe calls for 23cm square tin. I use a roasting tin which is more like 20 cm by 30 cm
Bake in oven at 180C for about 1hour
Once cooled streak with the icing made from ginger syrup and icing sugar.
To make the icing just mix 3tbsp of syrup with sufficient icing sugar to make a stiff paste which you can dribble onto the cake
Comments
This makes a large amount of cake, If you are worried about the cake tin not being big enough I would put your tin on a large baking sheet to catch any spillage
bagpuss
Joined: 09 Dec 2004 Posts: 10507 Location: cambridge
Posted: Tue Jan 05, 10 11:26 am Post subject:
I tried to add chocolate to this recipe.
I replaced 50g of flour with 50g of cocoa powder and added 100g of chopped dark chocolate to the cake mixture.
The cake was a little over done, I suspect this version needs less time in the oven but I will need to experiment more
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