Step-by-Step Cakes by DK Publishing

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Ginger Cake

Deeply flavored with preserved ginger, this rich and moist ginger cake is

a firm favorite, and keeps well for up to a week—should it last that long!

Method

1 Preheat the oven to 340°F (170°C).

Grease the cake pan and line the base

with parchment paper.

2 In a saucepan, gently heat the corn syrup,

sugar, butter, milk, and ginger syrup until

the butter has melted. Add the orange zest

and leave to cool for 5 minutes.

3 In a large mixing bowl, sift together the

flour, baking powder, salt, baking soda,

and ground spices. Pour the warm liquid

ingredients into the dry ingredients and

beat them well, using a balloon whisk. Stir

in the preserved ginger and egg.

4 Pour the batter into the pan and cook

for 35–45 minutes, until a skewer inserted

into the middle of the cake comes out

clean. Leave to cool in the pan for at least

1 hour before turning out to cool on a

wire rack. Remove the parchment paper

before serving.

STORE This cake is very moist and keeps

well in an airtight container for up to 1 week.

BAKER’S TIP

The use of corn syrup and dark brown

sugar here gives a dense, moist cake that

keeps very well. If the cake is beginning to

get a little dry with age, try slicing it and

spreading with butter as a breakfast snack,

or even turning it into a rich bread pudding.

Special equipment

8in (20cm) square cake pan

Ingredients

8 tbsp unsalted butter, softened,

plus extra for greasing

1 cup corn syrup

(^1) ⁄ 2 cup dark brown sugar
(^3) ⁄ 4 cup milk
4 tbsp syrup from preserved ginger jar
finely grated zest of 1 orange
11 ⁄ 2 cups all-purpose flour
1 tsp baking powder
(^1) ⁄ 4 tsp salt
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
2 tsp ground ginger
4 pieces of preserved ginger, finely chopped
and tossed in 1 tbsp all-purpose flour
1 large egg, lightly beaten
SERVES
12
20
MINS
35–45
MINS
UP TO 8
WEEKS