September marks the month when I become unhealthily and prematurely excited about Christmas and start baking large volumes of this gingerbread. I think that a lot of people are deterred from making cakes or desserts because often several components need to be made, and chilled, etc. This gingerbread recipe requires none of that. You just stir together a batter and throw it in the oven.
This recipe is incredibly fool proof. Honestly, this cake has so much fat in it that it is almost impossible for it to turn out poorly. Though this cake is delicious on its own, it is also very good warm from the oven with caramel sauce and vanilla ice cream.
250g unsalted butter, softened at room temperature
⅓ cup brown sugar
⅔ cup golden syrup
50g fresh ginger, peeled and grated finely (I store the ginger in the freezer, and grate from frozen)
2 cups all purpose flour
2 tsp baking powder
½ tsp mixed spice
a pinch of salt
½ a whole nutmeg, grated, optional
2 free range eggs
¾ cup cream (or milk)
1. Preheat the oven to 180ºC. Grease and line a cake tin.
2. In a medium sized saucepan, melt the butter, brown sugar, golden syrup, and grated ginger until all the ingredients have combined and the sugar has dissolved. Remove from heat and allow to cool slightly.
3. Meanwhile, in a large bowl whisk together the flour, baking powder, mixed spice, salt and nutmeg.
4. In a separate bowl lightly whisk together the eggs, milk, and cream.
5. Pour the butter mixture into the dry ingredients, whisk gently, and then add the eggy mixture, and whisk until just combined.
6. Pour into the greased and lined cake tin and bake for between 30-35 minutes, until golden and a skewer comes out clean when inserted. Allow to cool for 10 minutes before turning out onto a wire rack and serving.
7. Enjoy warm or at room temperature!