About this recipe:A perfectly moist ginger cake topped with sweet icing - an old recipe that has been tweaked to ensure the best balance of flavours. This cake is fast and easy to make and tastes divine.
Preheat the oven to 160 C/Gas 2/3. Grease and line a 1kg loaf tin with baking parchment.
Melt the butter, sugar and syrup in a saucepan over a low heat. When the three ingredients are melted, remove the pan from the heat.
Add the milk to the mix of melted ingredients and blend until smooth; add the eggs and mix in. Finally fold in the flour, ginger and bicarbonate of soda and mix well before pouring in to the loaf tin.
Bake for 1 hour then cover with baking paper before baking for another 30 minutes. To check if the cake is cooked, insert a knife into the centre and it should come out clean.
Remove the cake from your oven and leave for 5 minutes before turning it out on to a wire rack. When completely cooled, top with the icing sugar mixed with just a few teaspoons of water so that the icing is stiff.
the size of tin given is way too small for amount of mixture,i had to divide in to two tins, additionally this was cooked long before the time,i baked for just over half an hour then covered for about 15 mins with greaseproof paper but felt even that was too long,i will try this again but will use two tins and reduce the baking time time substantially,with this adjustment I am sure this will be a recipe I will use again and again - 20 Nov 2015
Easy to make and smells divine. However I'm not convinced that a 1kg loaf tin is big enough. I've made 12 muffin sized buns out of the mixture and I'm still sat here anxiously waiting for the mix the erupt over the sides of the loaf tin, even though I measured everything precisely using digital scales. When I make it again I will used a larger flatter tin and adjust my cooking time accordingly - 02 Nov 2015