Margaret’s Ginger Cake

I met Margaret several years ago at Questors Choir where we both sing soprano. This is Margaret’s recipe for ginger cake, only very slightly tweaked by me!

Ginger plant; illustration in Kohlers Medicinal Plants 1896
Image from Wikipedia

Ginger is a versatile ingredient as it is used in savoury and sweet dishes. Although the part of the ginger plant used in cooking is often called the ‘root’ it is actually a rhizome. A rhizome is a part of the stem that is underground. Other common rhizomatous plants are the iris, lily of the valley and bamboo.

Image is from this website

According to this website (take all claims with a little pinch of salt 😉) ginger is a veritable superfood! It is good for indigestion and nausea. It has anti inflammatory and antioxidant properties – so it is excellent for reducing exercise induced muscle pain – hurray! Ginger cake is medicine! Well maybe not quite… 🙂

The cakes sank a bit in the middle. I think it may be because I didn’t use SR flour, but added raising agent – maybe too much?
The original Ginger Cake recipe

I used butter, equal amounts of syrup and treacle and added some chopped ginger – the kind that comes in syrup, shaped into balls. I also added a small amount of extra spice – grated nutmeg and half a teaspoon of mixed spice. The nice thing about using two smaller tins is that then you have a spare – to give away or put in the freezer for another day.

The ginger flavour is mild and the texture is moist. The little chunks of preserved ginger were definitely a positive addition. Thank you Margaret for this recipe, which I will add to my easy cake repertoire.

PS: Update on last week’s post – I am fully recovered, and completed the 11km run down the canal to Brentford Lock and back this morning!

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