Deanna’s Recipe of The Week #5 Nana’s Ginger Cake

Ginger Cake

Sticking to the theme of Nanas recipes (see my second Recipe of the Week), I thought I'd share another one with you. It's her absolutely fantastic ginger cake, a family tradition and one that deserves a wider audience. I had to do a bit of conversion as I found the recipe scrawled on the back of an old bill and it was all in vague measurements (eg "a glass of oil" &etc.)

This is a true classic. It makes 3 cakes which will freeze beautifully. I also like it because you can just throw everything together - there's no equipment needed apart from bowls, jugs and mixing spoons.

You could eat these as they are or sandwich two together with lemon or stem ginger buttercream.

Ingredients

450g self raising flour
450g golden syrup
225g caster sugar
300ml Boiling water
4 tsp ground ginger
1 tsp each of mixed spice, cinnamon and Bicarbonate of soda
3 eggs
250ml vegetable or sunflower oil

Beat the eggs and the sugar. Add the dry ingredients (except bicarb). Add the oil and then the syrup and mix. Mix in the boiling water leaving a small amount. Mix this remaining water with the bicarbonate of soda and add to the mixture.

Pour into 3 x 8 inch cake tins which have been lined with baking paper or paper cases - NOTE - is essential that you line the tins. These cakes will be very soft and moist - they'll never come out of unlined tins!

Bake for 1 hour at 300f/150c/Gas 2