The Ginger Cake Recipe Deeply flavored with preserved ginger, this rich and moist ginger cake is a firm favorite, and keeps well for up to a week should it last that long!

Ingredients:

8 tbsp unsalted butter, softened,

plus extra for greasing

1 cup corn syrup

1⁄2 cup dark brown sugar

3⁄4 cup milk

4 tbsp syrup from preserved ginger jar

finely grated zest of 1 orange

11⁄2 cups all-purpose flour

1 tsp baking powder

1⁄4 tsp salt

1 tsp baking soda

1 tsp pumpkin pie spice

1 tsp cinnamon

2 tsp ground ginger

4 pieces of preserved ginger, finely chopped

and tossed in 1 tbsp all-purpose flour

1 large egg, lightly beaten

Method

1 Preheat the oven to 340°F (170°C). Grease the cake pan and line the base with parchment paper.

2 In a saucepan, gently heat the corn syrup, sugar, butter, milk, and ginger syrup until the butter has melted. Add the orange zest and leave to cool for 5 minutes.

3 In a large mixing bowl, sift together the flour, baking powder, salt, baking soda, and ground spices. Pour the warm liquid ingredients into the dry ingredients and beat them well, using a balloon whisk. Stir in the preserved ginger and egg.

4 Pour the batter into the pan and cook for 35–45 minutes, until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the pan for at least 1 hour before turning out to cool on a wire rack. Remove the parchment paper before serving.

STORE This cake is very moist and keeps well in an airtight container for up to 1 week.

BAKER’S TIP
The use of corn syrup and dark brown sugar here gives a dense, moist cake that keeps very well. If the cake is beginning to get a little dry with age, try slicing it and spreading with butter as a breakfast snack, or even turning it into a rich version of Bread and Butter Pudding

Ginger Cake Recipe