Are you craving a warm, comforting treat that's bursting with flavour? Then look no further! This Ginger Cake recipe, inspired by the culinary queen Mary Berry herself, is the perfect answer. Forget those dry, bland ginger cakes of the past; this recipe delivers a moist, intensely spiced delight that’s guaranteed to become a family favourite. It's surprisingly easy to make, perfect for both beginner bakers and seasoned pros seeking a delicious and quick dinner dessert or afternoon tea delight. This recipe is a testament to the magic of homemade cooking, resulting in a healthier and tastier alternative to store-bought cakes. Let's get baking!
Ingredients:
- 175g (6oz) dark brown soft sugar
- 175g (6oz) self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 175g (6oz) butter, softened
- 2 large eggs, lightly beaten
- 2 tbsp black treacle (molasses)
- 1 tbsp milk
Instructions:
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Preheat & Prep: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm (8 inch) square cake tin. This simple step ensures your cake releases beautifully.
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Dry Ingredients: In a large bowl, sift together the flour, bicarbonate of soda, ginger, cinnamon, cloves, and nutmeg. Sifting prevents lumps and ensures even distribution of spices for optimal flavour.
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Cream Butter & Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This is best done using an electric mixer, but can be achieved with a good amount of elbow grease!
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Add Wet Ingredients: Gradually add the beaten eggs to the butter and sugar mixture, mixing well after each addition. Then, stir in the black treacle and milk until everything is fully combined.
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Combine: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can result in a tough cake.
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Bake: Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
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Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Perfect Ginger Cake:
- Don't overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Use good quality spices: Freshly ground spices will give the best flavour.
- Adjust sweetness: If you prefer a less sweet cake, reduce the sugar by 1-2 tablespoons.
- Add nuts or dried fruit: For extra texture and flavour, add ½ cup chopped walnuts, pecans, or dried cranberries to the batter.
Delicious Variations:
- Gingerbread Cake: Add a tablespoon of golden syrup for a richer, molasses-like flavour.
- Citrus Ginger Cake: Add the zest of one orange or lemon for a bright, zingy twist.
- Cream Cheese Frosting: Top the cooled cake with a delicious cream cheese frosting for an extra decadent treat.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 kcal Fat: Around 12-15g Sugar: Around 25-30g
This Ginger Cake recipe, inspired by Mary Berry's expertise, offers a delightful blend of warm spices and moist texture. It's a perfect recipe for any occasion, from casual afternoon tea to a celebratory gathering. Enjoy baking, and savor every delicious bite!