I met my friend Georgie at college. At 16 I was rather shallowly initially attracted to her alabaster skin, curly dark brown hair and the fact she always ordered a cup of coffee and a Kit Kat for her lunch from the now defunct Hard Rock Cafe.
My shallow reasons turned out to be a good hunch. She’s a keeper. Georgie has many great qualities; she can drink vats of red wine – or gin for that matter, and still conduct a meaningful conversation, she gives tea and chocolate bars to homeless people, she is one of the few women I know who didn’t go on a tedious diet before her wedding and she always gets multi coloured boobs when she sunbathes. Oh and did I mention she can cook?
It’s genetic you see. (Her mother is an Aga demonstrator.) For Christmas Georgie bestowed on me a gift that was both thoughtful and very precious – a homemade cookbook with some of her own recipes written into it. This is one of them. It ticks quite a few boxes. It’s easy. It’s made using stuff I have in my cupboards. It’s gingery. It’s sweet. It reheats in the microwave into a syrupy pudding perfect with custard. And it’s sticky enough to warrant the use of a wet wipe or three.
Good friends who give you their fail safe recipes are like gold dust. In fact, my bunch are a talented lot. Please get ready for a shameless plug to my pal Alison’s facebook page where she showcases the wonderful handmade jewellery she sells. Clever girl. One friend who can cook, one who can make jewellery. I have a vacancy for one who makes wine.
- 115g butter
- 115g dark brown sugar
- 3 tablespoons of golden syrup
- 4 tablespoons black treacle
- 2 large eggs
- 150mls milk
- 300g self raising flour
- 1/2 tsp bicarbonate of soda
- 1 tablespoon ground ginger
Georgie’s instructions are very straightforward:
Grease and line an 8 inch tin. Pre-heat the oven to 170C/Gas 3. Put the butter, sugar, syrup and treacle into a saucepan and heat until melted.
Mix the eggs and milk together. Sift the dry ingredients together. Add the dry mixture to the saucepan of melted ingredients, then add the egg mixture and beat until you have a smooth batter. (I used a wooden spoon for this.)
Pour into tin and cook for 45 minutes or until a skewer comes out clean. Cool in tin for 10 mins then pop onto a cooling wire and cut into squares when cold.
My top tip is to add some chopped stem ginger – maybe two or three of the rounded ginger blobs you get in syrup. This ginger cake might also respond well to a little lemon icing – just lemon juice and icing sugar. Oh, and if this is going to be sent to school/work in packed lunches (which it very much should be) then do remember to wrap in greaseproof paper before you wrap in foil. The little blighters have a habit of sticking to foil thus losing the best, most sticky bit.
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Can I halve the recipe (only got one egg) or can I make up the lack of egg with some milk?
You can halve it, certainly, just reduce the baking time or halve the tin size. X Sent using BlackBerry® from Orange
Brilliant! Thank you :) As for adding extra milk to make up for the egg – would that work or would the consistency be altered?
That would change the consistency. X
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Please help this aspiring newbie baker… I made this cake yesterday and it wasn’t sticky! It was dry on top and slightly underdone inside. Where did I go wrong???! The measurements were as near as dammit perfect so I’m a bit nonplussed. Thanks!
Hmmm. I’ve never had this happen. I am wondering if your oven is hotter than the dials are telling you. Do you have an oven thermometer? X Sent using BlackBerry® from Orange
I shall invest! Thanks for the reply. Meg
Made this at weekend and its delicious. Thanks for sharing the recipe
Pleased you like it! x
Hey no problem safemeds! I'm glad you liked it. I wish it were my recipe – have to thank my pal Georgie on your behalf! xx
Absolutely gorgeous cake, really moist and light as a feather. I added a little more ginger than recipe suggested but thats just personal taste. thank you so much for the recipe…
No probs Lisa! Thanks for having me. x
Thanks for linking this up to Sweets for a Saturday.
Totally agree Sarah. And preferably together!
I love a good sticky dense ginger cake. And I love old friends – there's nothing like them.
Thanks Lisa – am going to take a look now.
That ginger cake looks dark and delicious and sounds so nice and spicy with all that ginger. I have a sweet treat linky party going on at my blog called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-4.html
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