cake

A great SMACK to Jenny (Suffolk, U.K.) for her recipe and photo ! I'm going to try it soon...

 

David Herbert's Ginger Cake

60g butter, cubed
125g golden syrup
100g plain flour
25g self-raising flour
1 tsp bicarbonate of soda
1 heaped tsp ground ginger
1/2 tsp mixed spice
100g caster sugar
a pinch of salt
125ml milk
1 egg, beaten

Preheat the oven to 170°C/gas mark 3. Thoroughly grease a 23 x 12cm loaf tin and line the base with baking paper. Put the butter and golden syrup in a small saucepan. Melt, stirring occasionally, over a low heat, then remove from the heat.

Sift both flours, the soda and the spices into a mixing bowl. Stir in the sugar and salt, then add the milk and egg, and mix until smooth. Gradually add the melted-butter mixture, stirring until well incorporated.

Pour the batter into the loaf tin and bake for 50-55 minutes, or until risen and firm to the touch. A skewer inserted into the middle of the cake should come out clean. Allow the cake to cool in the tin for 5 minutes before turning out on to a wire rack to cool.

Make a syrup by placing 125g sugar, 125ml water and 1 tbsp very finely grated ginger in a small saucepan. Bring it to the boil and simmer for 5 minutes. Spoon a little syrup over the hot cake and leave to cool.