Traditional Ginger Cake
This is a dense, dark cake relying on treacle and fresh ginger for its depth. It is baked low and slow to ensure the sugars caramelize without burning, resulting in a firm crumb that improves a day after baking as the moisture migrates through the sponge.
Mind the treacle
Black treacle gives this cake its signature color and bitterness, which balances the sweetness of the syrup. Do not swap it for molasses unless you have no other choice, as the result will lack the necessary intensity.
- 2lb loaf tin
- heavy-bottomed saucepan
- whisk
- parchment paper
What goes in.
- 115gunsalted butter
- 115gdark muscovado sugar
- 115gblack treacle
- 115ggolden syrup
- 225gall-purpose flour
- 1.5 tspground ginger
- 1 tspground cinnamon
- 0.5 tspground cloves
- 1 tspbaking soda
- 150mlwhole milk
- 1large egg, beaten
- 25gfresh ginger, finely grated
Controlled temperature
You must melt the butter, sugars, and syrups together gently. If the mixture gets too hot before you add the milk, the egg will scramble upon contact.
The method.
Prepare the tin
Heat your oven to 160°C. Line the loaf tin with parchment paper, ensuring it overhangs the sides for easy removal.
Melt the base
Place the butter, sugar, treacle, and syrup in a saucepan over low heat. Stir until smooth, then remove from the heat and let it cool until it is no longer steaming.
Combine dry ingredients
Sift the flour, ginger, cinnamon, cloves, and baking soda into a large mixing bowl. Make a well in the center.
Emulsify
Whisk the milk, egg, and fresh ginger into the cooled syrup mixture. Pour this liquid into the dry ingredients and beat with a wooden spoon until you have a smooth, pourable batter.
Bake
Pour the batter into the prepared tin. Bake for 50 to 60 minutes. The cake is done when a skewer inserted into the center comes out clean and the top feels firm to the touch.
Cooling
Let the cake sit in the tin for 10 minutes before lifting it out by the parchment paper to cool completely on a wire rack.
Other turns to take.
Stem Ginger
Fold two chopped pieces of stem ginger in syrup into the batter for a sharper heat.
When it doesn't go to plan.
Use a metal skewer to test for doneness; if it hits a piece of fresh ginger, try another spot.
Do not open the oven door during the first 40 minutes to prevent the center from sinking.
Wrap the cooled cake in parchment and foil; it is significantly better after 24 hours.
The ones that keep coming up.
Can I use ground ginger only?
Yes, but you will lose the bright, spicy kick that the fresh root provides. If you omit fresh ginger, increase the ground ginger to 2 full teaspoons.