ginger cake

This recipe for ginger cake is adapted from a recipe for ginger cake that I came across in an Australian Women's Weekly cookbook.

The original recipe was that of ginger cake with honey cream and chocolate. However, my family and I are not that keen on creamed cakes and as such, I decided to bake a simple ginger cake instead.

This is the first time that I have used ground ginger to bake a cake. As such, I was not sure what to expect. I wondered whether the taste of the ginger would be overpowering.

I was pleasantly surprised. The taste of the ginger was subtle and the cake was dense but very moist. Two days later, I warmed up a leftover slice of the cake in the oven at 120 degrees celsius for 10 minutes. It was still yummy and moist!

INGREDIENTS

1 1/2 cups plain flour

2/3 cup self-raising flour

1/2 tsp bicarbonate of soda

1 tbsp ground ginger

250g butter

2/3 cup brown sugar

2/3 cup honey

2/3 cup water

METHOD

1. Preheat the oven to 160 degrees celsius.

2. Grease and flour an 8" round cake pan. Set aside.

3. Sift the plain flour, self-raising flour, bicarbonate of soda and ground ginger in a bowl. Set aside.

4. Cream the butter and brown sugar in a mixing bowl using an electric mixer until light and fluffy.

5. Add the honey, water and flour mixture and beat on low speed with the electric mixer until the ingredients are combined. Increase the speed to medium and beat for about 3 minutes or until the mixture is changed in colour and smooth.

6. Pour the batter into the prepared pan and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.

TIP

Let the cake cool in the cake pan for 5 minutes before transferring the cake to a wire rack to coolthoroughly.