 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Brian Turner the famed british chef says My mum's recipe was known by the whole town of Elland twenty year's ago, it is legendary! I only found the recipe two year's ago, it's easy, moist and delicious and now I have a grand daughter by the name of Lily, I want the world to know about it As a ginger cake lover, i hope to get the chance to try it soon. The simplicity intrigues me. Let it rest the 24 hours suggested. Ingredients:
8 ounces unsalted butter |
10 ounces sugar |
3 tablespoons golden syrup |
1 1/2 cups boiling water |
1 lb self raising flour |
3 teaspoons ground ginger |
2 teaspoons baking soda, in a little |
milk |
8 ounces unsalted butter |
6 ounces icing sugar |
4 ounces drained crystallized ginger |
Directions:
1. Preheat oven to 170°c
2. Melt butter, sugar and syrup in water.
3. Add sieved flour and ginger.
4. Add milk/baking soda mixture in and quickly beat well
5. Put into an 8” cake tin, greased and floured or lined
6. Bake approx 45 minutes
7. Take out and sit for five minutes then put onto a cake wire and cool.
8. This cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream.
9. Sieve icing sugar carefully
10. Cream the butter and sugar together, add chopped ginger. Cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top.
|
|