Three-Ginger Cake

OK, I think the final version of this recipe is ready! I started with Delia Smith, (who doesn’t?) and then rooted around on the internet for more ideas. This is the final result and it is rather good!

6 ozs butter
6 ozs golden caster sugar
3 large eggs
2 tablespoons ginger syrup from the jar of preserved ginger
1 dessertspoon molasses (treacle)
8 ozs self-raising flour
3 heaped teaspoons dry ground ginger
1 teaspoon mixed spice
1 level tablespoon desiccated coconut (only because I didn’t have ground almonds, as suggested by Delia Smith)
1 tablespoon milk
c. 2 tablespoons freshly grated juicy ginger (I am generous with the fresh ginger!)
5 pieces preserved stem ginger, chopped or cut into smallish pieces

Follow Delia Smith’s mixing instructions and then bake at 170C for 65-70 minutes, depending on your oven. I found I needed to added some sifted flour to the creamed butter/sugar/egg mixture when I added treacle. And the ginger syrup could be folded in with the remainder of the flour to ensure the mix ‘holds’.

The icing is:

3 ozs sifted icing sugar
1 flat tablespoon melted butter
c.1 tablespoon lemon juice (depends on the lemon), zest of 1 lemon
1 dessertspoon cream.

Ginger Cake no.3

Ginger Cake no.3

What do you think?

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