Ginger Cake

13. Jun, 2015

My friend Dominee gave me a bundt cake tin as a gift. I found this recipe online and tried it. What a lovely winter warmer it turned out to be!. Can be served warm or at room temperature.


170g butter, 170g sugar, 225g golden syrup, 340g self raising flour, 11/2 tablespoons ginger powder, 1 tablespoon cinnamon powder, 2 teaspoons bicarb, 2 eggs, 250ml milk, 1 tablespoon vinegar.

In a pot melt the butter, sugar, and syrup. Add the eggs to the milk and beat with a fork. Add the butter mixture and the milk mixture to the dry ingredients together with the vinegar and mix well.(I put it all in my Kenwood and mixed it on low speed.) Grease a bundt tin or a ring tin, pour mixture in and bake at 180deg celcius for 35 mins.(Make sure tin is well greased. I used spray n cook.) Test cake by pressing on the top. if it springs back then cake is done. Remove from oven, loosen the sides with a butter knife and turn over onto a serving plate. (See photos on next page). Serve with softened butter to spread.