Gingercake
"Old family favourite for morning/afternoon tea/snack with a smear of butter. Fills the kitchen with a beautiful aroma when cooking."
photo by katia
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 10-12
ingredients
- 1 cup plain flour
- 1⁄2 cup self raising flour
- 1 teaspoon bicarbonate of soda
- 3 teaspoons ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄2 cup brown sugar
- 1⁄2 cup honey
- 1⁄2 cup water
- 125 g butter
directions
- Preheat oven to 170 degree Celsius.
- Grease and line a loaf tin.
- Melt butter, water and honey together in a small pot or in microwave.
- Sift flours, bicarbonate of soda, gound ginger, nutmeg, salt and mix in brown sugar well.
- Mix melted ingredients with dry ingredients either with a mixer, food processor, stab blender or the old fashioned spoon or whisk (it is a thick mixture).
- Pour into prepared tin.
- Bung in the oven and cook for 45 minutes (test with skewer and if dry o'kay) if not could require up to another 15 minutes.
- Don't ask me why but it always takes somewhere between 45 to 60 minutes to cook and never the same twice and I've been cooking it for 25 years.
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Reviews
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This made a delicious golden cake. It took max 40 mins to cook and did not rise very much but smelled great whilst cooking. No photo as I took it to work. I did add extra grated ginger for more kick. -
This has a great flavour, but it overbrowned early on- I covered it with foil but by then it was too late for some bits. Mine sunk in the middle too, perhaps because the loaf size was not specified I might have used a pan too big. Will try again! -
Pat, the flavour of this cake reminds me of my late Grandpa, who always asked us to put an extra tsp of ginger in the cookies or cake for him... this cake is made for Grandpa! I need to try this recipe again, though, because while the flavour was awesome, the texture was a bit crumbly and it sunk in the middle. Must be something I did or my oven. Made for Zaar Stars - thanks Pat! -
Wonderful cake. Smelled great while baking and tastes very aromatic. Good amount of spices. We love ginger and the nutmeg, which I freshly grated, gave the extra little kick. Since I know by experience that when I bake in Pyrex glass it takes less time I set the timer on 40 minutes. So-to add to the mystery why this cakes sometimes bakes in 45 and sometimes in 60 minutes-my cake baked in 40 minutes (this time, maybe next time it will take longer). Thanks for posting. -
This recipe worked perfectly for me as I was making my Recipe #250442 for Thanksgiving dinner and it calls for making a gingerbread cake. If you enjoy the strong taste of ginger..this recipe would be for you as it comes thru nicely. Made for HolidayTag.
see 7 more reviews
Tweaks
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This smelled delicious while baking. I subbed Smart Balance with Flaxseed Oil for the butter and made my own self-rising flour. I did use a bit less ginger than called for and it was plenty gingery for me. I sprayed a glass loaf pan with non-stick spray, which worked just fine. Unfortunately 45 mins and 350 F were a bit off. My cake got burnt on the edges. however, the parts that weren't burnt were very good. It's so weird but this is my 2nd attempt at a gingerbread/cake recipe and for whatever reason both attempts were burnt, I just got lucky and caught this one in time before it was over-burnt, lol! My last attempt at gingerbread which was over 10 years ago was in a metal pan. But anyway, I digress. This was a very easy, rich, delicious cake, but I'm glad I didn't use the full 3 tsps of ginger (I used about 2 1/2). Thanks so much for sharing, made for Please Review My Recipe tag game.
RECIPE SUBMITTED BY
I'mPat
Australia
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