The ultimate ginger cake recipe

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The Ultimate Ginger Cake Recipe | delicious. magazine

Easy
May 2011

For 10 people
Handling time 20 min, oven time 50 min

Soft, moist and full of spice, our ultimate gingerbread cake recipe is a tempting teatime treat. The addition of blackstrap molasses adds real depth of flavor and creates the cake’s wonderful sticky exterior. If you’ve never made ginger cake before, you have to give it a try!

Or upgrade this classic baking with our date and ginger cake with caramel frosting.

Nutrition: per serving

calories: 356 kcal
Fat: 17g (10.4g saturated)
Protein: 4.9g protein
Carbohydrates: 50.2g (29.3g sugar)
Fiber: 1g
Salt: 0.4g

Nutrition: per serving

calories: 356 kcal
Fat: 17g (10.4g saturated)
Protein: 4.9g protein
Carbohydrates: 50.2g (29.3g sugar)
Fiber: 1g
Salt: 0.4g

Ingredients

175 g unsalted butter, diced, plus extra for greasing
175g light muscovado sugar
175g blackstrap molasses
200ml whole milk
2 large free-range eggs, beaten
250g plain flour
1½ tsp baking soda
½ teaspoon mixed spices
2 teaspoons ground ginger

Method

Preheat the oven to 180°C/160°C fan oven/gas 4. Butter and line a 1.5 kg cake tin.
Melt together butter, sugar and molasses, stirring until sugar is dissolved. Remove from the heat and stir in the milk. Cool until lukewarm, then stir in the eggs.
Sift the flour, baking soda, spices and a pinch of salt into a large bowl, then make a well in the centre. Pour in the milk mixture and stir to obtain a smooth paste. Bang the bowl sharply on a work surface to remove any air bubbles.
Pour the batter into the pan, then bake for 45 to 50 minutes until a toothpick comes out clean. Don’t open the door until 40 minutes have passed because your cake will almost certainly sink in the center.
Leave to cool in the mold then unmold. Wrap in baking paper, then in cling film. Store overnight or up to 1 week before serving.