Easy recipe for a delicious, moist, fruity Ginger Cake, perfect on its own or with vanilla ice cream.
- 250g plain flour
- 2 tsp ground ginger
- 2 tsp baking powder
- half tsp salt
- 3 large eggs
- 200g light brown sugar
- 200g white sugar
- 150g butter, melted
- 50ml x 2 stem ginger syrup (one for glazing)
- 1 tsp vanilla
- 150g stem ginger, chopped up
- 100g plain, additive free, unsweetened desiccated coconut
- 100g mixed fruit
- Preheat the oven to 170˚C/325˚F.
- Line and grease can pan accordingly.
- Mix the flour, ground ginger, baking powder and salt in a large bowl and set aside.
- Beat the eggs on medium speed for about a minute.
- Add the sugar and beat for another minute.
- With the beaters running, slowly add the butter, ginger syrup and vanilla and beat for 20 seconds or so, just to mix it up.
- Add the flour mix and fold it in or beat on the lowest speed until it’s all mixed in.
- Fold in or beat on the lowest speed the chopped up stem ginger, the mixed fruit and the desiccated coconut.
- Pour into the prepared cake tin and bake for 50-60 minutes.
- Take in out of the oven and glaze it liberally with the stem ginger syrup. You could even make some tiny holes in the cake for the syrup to soak through.
- Leave to cool before serving on its own or with some ice cream or even custard, in which case, warm is lovely!
- Category: Cakes
- Cuisine: British