After a bit of a break, my baking buzz is well and truly back. I’ve had a good look through all of my vintage cookbooks and have found plenty of lovely recipes to share with you over the next few months. Todays recipe comes from a 1950s recipe book and is one of my tastiest creations to date.
150g Softened Butter
350g Plain Flour
60g Crystallised Ginger (Chopped smaller than it comes in the packet)
1tsp Baking Powder
150g Golden Syrup
1tsp Ground Ginger
Almonds to decorate
- Pre-heat oven to 180 degrees and grease your cake tin.
- Beat butter and syrup together.
- Beat in the eggs.
- Sift in the flour, ground ginger and baking powder.
- Add crystallised ginger.
- Add a little milk to moisten the mixture if needed.
- Turn the mixture into your greased cake tin.
- Decorate the top with almonds.
- Bake in the oven for 35-45 minutes until golden.
This is a great cake for beginner bakers as it’s quite simple. If you’re struggling to weigh out the golden syrup, I found a great tip in a vintage magazine. Place the golden syrup jar onto the scales and deduct the amount you need for the recipe, this will save you transferring it too much and making a mess!
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