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Sticky Gooey Ginger Cake Recipe
Do you remember Jamaican Ginger cake? this is a lovely
- very sticky and very gooey - what's not to like? Wonderful for afternoon
tea or for a dessert with warm custard.
2 cups sifted all-purpose Flour
1/8 cup ground Ginger (add more if you like it spicy)
1 tsp Baking Powder
1/4 tsp Salt
4 Eggs (beaten)
1 cup Dark Brown Sugar
1 1/2 cups Tate & Lyle Golden Syrup
1 stick softened Butter (1/2cup)
Warm Custard (optional)
Preheat your oven to 350 deg F
Butter & flour loaf pan
Mix the dry ingredients together
Gradually mix in beaten egg
Add the Butter then the Golden Syrup
Bake 40-45 mins (Don't worry if the cake sinks slightly, just means its
gooey & sticky and delicious)
If you want to serve it as a dessert , I would suggest
Ambrosia Devon Custard or make your own with the
Bird's Custard Powder available from us. A great tip on using the
Bird's custard powder, is to use a can on evaporated milk made up to a
pint with cold water and follow directions as if using fresh milk - taste
the difference.
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
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