Thursday, 5 April 2012

Canadian ginger cake

Here it is, as requested!!

The oven should be at Mark 4/ 350 F / 180 C. Don't forget if you have a fan oven you'll need to set it a bit lower. The cake goes in the middle or a tiny bit above.

I used half of the recipe and made it in a tin which measures just over 12" x 10" x 2" deep. For the whole recipe use a tin 10.5" x 13.5" x 3" .

30 oz plain flour (any combination of white/wholemeal that you like. Try half and half)
6 tsp spice. (Ginger, Cinnamon, Cardamom, Allspice, Coriander, a touch of you like!)
3 tsp Bicarbonate of Soda ( "Baking Soda"?)
12 oz butter (or margarine)
18 oz treacle (molasses) (I've made one using honey- just as good!)
18 oz golden syrup
12 oz soft, dark brown sugar
6 eggs, beaten
3/4 pint (15 fluid ounces) of hot water

Pre-heat the oven.
Grease and line the tin.
Mix the dry ingredients in a LARGE bowl, a slotted serving spoon is good for mixing.
Weigh the fat,treacle, syrup and sugar in the saucepan (makes life easier!) and melt together over a gentle heat. Add to the dry ingredients and mix.
Add eggs and mix.
Add water and mix.

Place the cake batter in the tin, and the tin in the oven.

Check after 40 minutes to see if a knife will come out clean when gently poked in the middle.
If it is obviously not done yet, don't poke it! It WILL sink!!

A third of the recipe will probably done after 40 minutes, a half after 50 and the full recipe will take an hour or even a little more. All ovens are different! I wouldn't be surprised if the weather could affect it, as it does bread!!

Leave it to cool at least until it is just warm (!!) in the tin.


Me and Tilly Too said...

Thank you for sharing, I'm going to make one tomorrow. Lesley x

Elaine said...

Just reading that recipe makes my teeth ache! I haven't got all the ingredients in, but I shall make this next week - it sounds wonderful, moist, spicy, satisfying.

cargillwitch said...

I will have to make this over the weekend. It calls for plenty of eggs which I am over run with of late!
Thanks for the wonderful recipe

Kath said...

my mouth is watering...

cookingwithgas said...

yum! serve warm?

Zhoen said...

Oh, my, that is a LOT of sugar.

Janet said...

Sounds yummy. Is the 30 oz weight or measure? Evidently the butter, treacle, syrup and sugar is by weight? Sorry, it's just different in the States. I have a scale so weight is no problem. The Farenheit translation is m.ost appreciated

gz said...

flour is by weight. my chart says 1 cup of flour is 150 g, so that makes 30 oz about 6 cups, if you're making the full recipe.
You can serve it warm..try stopping them!
Yes, it is a lot of sugar, but it is a good cake for gatherings, so it gets shared.

Gary's third pottery blog said...

oh HO! there we go, thanks!

Lois said...

The weight is throwing me off too - I use a measuring cup, but do have a scale in the basement I used to use for ebay! An old postage scale... Sounds lovely.

The bike shed said...

Sounds good.. sounds very good !