Demerara Ginger Cake From a 1950s Recipe

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.

The Demerara Ginger Cake is easy to make and all the ingredients can be easily found in the supermarket. I’ve changed all the ingredients into grams and adapted the recipe for modern ovens.

Ingredients:

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

2 Eggs

How to make:

1. Pre-heat oven to 180 degrees and grease your cake tin.
2. Beat butter and syrup together.
3. Beat in the eggs.
4. Sift in the flour, ground ginger and baking powder.
5. Add crystallised ginger.
6. Add a little milk to moisten the mixture if needed.
7. Turn the mixture into your greased cake tin.
8. Decorate the top with almonds.
9. 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!

If you create this recipe at home, please send me pictures of your finished masterpiece, I always love seeing your creations!

I also have some more exciting news. I’m going to be writing about food for Vintage Life Magazine, so look out for my first pieces in the October issue.

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