I love anything “gingery” … I can’t help it! Add to that molasses and in my view you have the makings of a delicious and wonderful baked cake or loaf.
I can’t remember where I got the initial idea for this recipe … I have had it forever, and have made quite a few adjustments over time.
This is not one for the Thermomix … every time I have tried to convert it I find it is “overbeaten” and the mix doesn’t bake as well as it should … so this is one for the conventional method, and I promise, it is so easy to do you won’t mind at all. STOP PRESS … SUCCESS! I have been able to convert this to the Thermomix … if you are interested see here.
Lemon icing goes really well with this, but it is just as nice plain with a dusting of icing sugar to dress it up a little for guests.
This is not one for the Thermomix … every time I have tried to convert it I find it is “overbeaten” and the mix doesn’t bake as well as it should … so this is one for the conventional method, and I promise, it is so easy to do you won’t mind at all.
Lemon icing goes really well with this, but it is just as nice plain with a dusting of icing sugar to dress it up a little for guests.
- 300g plain flour
- 1 tsp bicarb soda
- 1 tsp allspice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 120g light muscovado sugar, or brown sugar
- 170g blackstrap molasses
- 170g golden syrup
- 3 tbls freshly grated ginger
- 160g butter, melted
- 2 x 59g eggs, room temperature
- 200g sour cream, room temperature
- 2 tsp vanilla extract
- Zest 1 orange, finely grated
- Preheat oven to 160°C fan forced, and place rack in middle of oven
- Line a large loaf tin (25cm x 9.5cm) or a 22cm (base measurement) round spring form tin with baking paper
- In a large bowl sift together the flour, bicarb soda, allspice, cinnamon and nutmeg
- Put aside
- In another bowl mix together the brown sugar, molasses, golden syrup and ginger
- Add melted butter to wet mix ensuring it is completely absorbed
- Add eggs and mix again ensuring they are completely absorbed
- Stir in the sour cream, vanilla and orange rind
- Finally, gently fold the dry mix into the wet mix … do not overbeat, but ensure that all the dry mix has been incorporated
- Put mixture into chosen tin and bake for 60 minutes, turn tin around and continue for another 10 to 15 minutes or until skewer inserted in the centre comes out clean (it takes exactly 1 hour 15 minutes in my oven for the round tin, and 1 hour 10 minutes for the loaf tin)
- Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely
- Keeps well for a few days … does not need to be refrigerated.
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