This cake has been to the beach (several times), to the cricket and to London.  Not the same cake of course, what I mean is that I make it often as it is always goes down well and travels happily (useful when it is hot and sunny).  It is heady and spicy with the ginger, rich and slightly damp (in a good way) and keeps well.  At least I think it keeps well, it never has the chance with us.  Children love it despite (or because of ) the gingery heat and the current record holder is George with 4 slices in one sitting.

To make it is the matter of minutes, some melting, weighing and mixing and then it sits happily in the oven for an hour.  This is the cake I mentioned in Summer Lunch (Part 1) as it is perfect for a picnic.  However,  should the weather disappoint it makes a fabulous pudding and, with the addition of a quick butterscotch sauce and some vanilla ice cream becomes the thing of dreams.

*A friend of mine made this and forgot to put the egg in – it still rose and was delicious (I know, I tasted it) so a bonus if you need to make an egg free cake (well done Hayley!).

Ginger Cake

110g butter

110g brown sugar

110g golden syrup

1 egg  (*can be egg free – see intro)

Pinch of salt

175g plain flour

1 teaspoon ground cinnamon

1/2 tablespoon ground ginger

1/2 teaspoon bicarbonate of soda

150ml milk

Preheat the oven to 150 and line a loaf tin with baking parchment.  Melt the butter, brown sugar and golden syrup in a small pan.  Measure the flour, cinnamon and ginger into a large bowl.  Add the butter mixture to the flour and beat well until combined and put the milk into the pan to warm. Beat the egg into the mixture then put the bicarb into the warmed milk and then add this to the batter.  It will seem rather liquid but don’t be alarmed.  Pour into the prepared tin and bake in the middle of the oven for an hour or until a cake tester comes out clean.  Leave to cool.