Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, 8 April 2020
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" .
Ingredients
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 cloves...as 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
Method.
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.
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" .
Ingredients
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 cloves...as 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
Method.
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.
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