Deeply flavored with preserved ginger, this rich and moist ginger cake is
a firm favorite, and keeps well for up to a week—should it last that long!
Special equipment
8in (20cm) square cake pan
Ingredients
8 tbsp unsalted butter, softened,
plus extra for greasing
1 cup corn syrup
1⁄2 cup dark brown sugar
3⁄4 cup milk
4 tbsp syrup from preserved ginger jar
finely grated zest of 1 orange
1 1⁄2 cups all-purpose flour
1 tsp baking powder
1⁄4 tsp salt
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
2 tsp ground ginger
4 pieces of preserved ginger, finely chopped
and tossed in 1 tbsp all-purpose flour
1 large egg, lightly beaten
Method
1 Preheat the oven to 340°F (170°C).
Grease the cake pan and line the base
with parchment paper.
4 Pour the batter into the pan and cook
for 35–45 minutes, until a skewer inserted
into the middle of the cake comes out
clean. Leave to cool in the pan for at least
1 hour before turning out to cool on a
wire rack. Remove the parchment paper
before serving.
2 In a saucepan, gently heat the corn syrup,
sugar, butter, milk, and ginger syrup until
the butter has melted. Add the orange zest
and leave to cool for 5 minutes.
3 In a large mixing bowl, sift together the
flour, baking powder, salt, baking soda,
and ground spices. Pour the warm liquid
ingredients into the dry ingredients and
beat them well, using a balloon whisk. Stir
in the preserved ginger and egg.
STORE
This cake is very moist and keeps
well in an airtight container for up to 1 week.