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Best Ever Easy Ginger Cake

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Ingredients

Adjust Servings:
2 1/2 cups all-purpose flour (300g/11oz)
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
125 g butter chopped
2/3 cup water
2 eggs beaten lightly
1 cup golden syrup (225g/8 oz)
1 cup black treacle (225g/8 oz)
2 cups icing sugar confectioners
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons lemon juice
1/4 cup crystallized ginger chopped roughly optional

Nutritional information

264.1
Calories
61 g
Calories From Fat
6.9 g
Total Fat
4.1 g
Saturated Fat
35 mg
Cholesterol
142.2mg
Sodium
50.1 g
Carbs
0.6 g
Dietary Fiber
25.8 g
Sugars
2.3 g
Protein
84g
Serving Size (g)
20
Serving Size

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Best Ever Easy Ginger Cake

Features:
    Cuisine:

    This was just perfect! Super easy to make and really flavorsome! This definitely packs a ginger punch and the icing is delicious too. I've bought cakes like this, but never made them before, but I definitely will be again because this is fantastic!

    • 75 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Best Ever Easy Ginger Cake,I searched for 20 years to find the definitive ginger cake recipe – this is it! So easy to make and full of flavour it keeps well and can be frozen – iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker – simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.,This was just perfect! Super easy to make and really flavorsome! This definitely packs a ginger punch and the icing is delicious too. I’ve bought cakes like this, but never made them before, but I definitely will be again because this is fantastic!


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    Steps

    1
    Done

    Lightly Grease a 25cm Square (10 Inch) Cake Tin and Line It With Baking (silicone) Paper.

    2
    Done

    (try to Use the Correct Size Tin or the Cake May Crack.) Set the Oven to Moderate 180 C (350 F).

    3
    Done

    Sift All of the Dry Ingredients Into a Medium Mixing Bowl.

    4
    Done

    Combine Butter Pieces, Golden Syrup and Treacle in a Small Saucepan, Cook Over Medium Heat, Stirring Occasionally Until Butter Is Melted.

    5
    Done

    (this Step Can Also Be Done in the Microwave.) Add Water to Syrup Mixture.

    6
    Done

    Make a Well in the Centre of the Dry Ingredients and Add the Syrup Mixture and the Eggs.

    7
    Done

    Mix Until Well Combined.

    8
    Done

    Dont Be Concerned That the Mixture Is Quite Liquid at This Stage.

    9
    Done

    Pour Cake Mixture Into Prepared Tin.

    10
    Done

    Tap Tin Lightly on Bench to Dispel Air Bubbles.

    11
    Done

    Place on Centre Shelf of 180 C (350 F) Oven For 35-40 Minutes.

    12
    Done

    Check Towards the End of the Baking Time to Ensure the Edges Are not Burning.

    13
    Done

    the Cake Should Be Dark but Must not Be Blackened at the Edges.

    14
    Done

    (if You Do Burn the Edges, Cut Them Off and Ice Over the Edges and No-One Will Notice!).

    15
    Done

    When the Cake Is Cooked, Remove It from the Oven and Allow It to Cool For 5-10 Minutes.

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