Pink Whisk’s Best Ever Ginger Cake

When I was a child, Mum sometimes used to buy a well known brand of ginger cake for our tea. It was perfectly sticky and gingery and stuck your teeth together. I decided some time ago that I would try and make one rather than buy it and found the Pink Whisk’s best ever ginger cake recipe. I’ve baked it a few times now and it has never failed me. It’s great on the day of baking when it is light and moist but even better after a few days when it has developed the lovely sticky texture. This recipe makes a vast amount but you could halve it if you liked.

First I preheated the oven and greased my tin. I use my roasting tin for this – its not quite the same dimensions as Ruth’s recipe but I haven’t had any problems so far. Then I weighed flour, bicarbonate of soda, ginger, baking powder, salt, caster sugar and butter into a bowl. Next I weighed the treacle and syrup into a separate bowl. I don’t like this bit – trying to get golden syrup and treacle out of the tin always results in a sticky mess. If anyone has any ideas how to get it out without this happening, please let me know!! However getting them out again into the bowl with the rest of the ingredients is easy as Ruth says to weigh the boiling water on top. The mixture then slides out of the bowl easily with very little left behind. At this point I realised I was 100g short of the syrup and treacle. Well as it was raining and dark, I decided to carry on so without going out to buy any more. Once all the ingredients were in the bowl, I stirred them first with a wooden spoon and then with my electric mixer to reduce the splashing. The bowl was almost full. I don’t know why I didn’t use Mr Foodie’s massive stainless steel 10 litre one – it would have made things a bit easier! Next time! Once all the ingredients were combined I poured the mixture into the tin and baked it for 25 minutes. I took it out of the oven and let it cool before cutting into squares and putting on a wire rack. Ruth then recommends an icing glaze which I have never bothered with although I do think this would make an excellent pudding with custard. This cake isn’t particularly attractive but it more than makes up for that in taste.

Edit:  Days survived in the office 1.5


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