My father in law, Michael, celebrated his 77th birthday last week and when asked what sort of cake he’d like, he had some pretty clear ideas about what was going into that cake tin! Let me see, he wanted it moist, dense, fruity and definitely gingery! To him, if it hasn’t got ginger, it’s not good enough!
This is what we came up with, a moist, dense, very gingery cake, with enough baking powder to give it just a hint of bounce. You can vary the amount of fruit and ginger slightly without affecting the final result and most certainly the type of fruit and ginger.
Handy Hints for getting the best out of this Ginger Cake
Ginger – when baking with ginger, to me, nothing compares to the sweet and spicy that stem ginger in syrup adds to the flavour profile. Chop the ginger up into your desired size, I placed them in a copper and went for fine for a more homogenous flavour. Use the syrup as part of the liquid the recipe calls for or at the very least, use it to glaze after baking. I’ve also used ground ginger powder here and didn’t bother with any fresh.
Fruit – your choice, I’ve gone for a medley, a standard mixed fruit combination of raisins, sultanas & citrus, like minced meat ingredient. It was a delicious cake, just the right amount of sweet and especially great eaten warm with some vanilla ice cream.
For more sweet delights, head on over to my Desserts page.