Ready for winter: ginger cake

Ginger cakeIt’s getting a lot cooler outside (at least in Belgium) and the days are getting shorter, so instead of ice cream or summer fruits, I’m favouring warming spices like ginger, nutmeg, cloves… so this recipe from my trusted New Zealand cookbook A Second Helping by Alexa Johnston seemed like the ideal treat for a lazy Sunday afternoon. You can easily freeze it (whole or in pieces) but I didn’t have any left to do so! Here’s how to bake it:

Preheat the oven to 180 C and grease and flour two loaf tins or a large ring tin (or line with baking parchment instead). I opted for 2 loaf tins, but you can easily half the recipe to use only 1. Heat 225 g butter with 275 g golden syrup and stir until the butter has melted. Set aside while preparing the rest.

Put 300 g flour, 150 g sugar, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground ginger and 1/2 tsp mixed spice in a large bowl and combine thoroughly with a spoon or whisk. In another bowl, beat 2 eggs and mix in 200 ml milk. Tip this into the dry ingredients and mix lightly. Add the butter-syrup mix and stir everything together to make a smooth, fairly runny batter.

Tip into the prepared tins and bake for 45 min until the cake smells cooked and springs back when you push the centre gently with your finger. Leave to cool in the tin for at least 15 min or until cool before turning out of the tin. Enjoy on a rainy day in front of an open fire with a good cup of tea!

Use up left-over golden syrup and ginger in a ginger sponge.

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