Tag Archives: ginger cake

Chocolate Ginger Cake, Great With A Cuppa, Or As A Pud.

There’s nothing like a slice of cake on a dull dark afternoon to cheer the soul. I do love cake but I don’t particularly like icing, it’s too sweet.

Gran’s Wartime Ginger Cake is a firm favourite with everyone who has tried it. It’s also suitable for vegans, and it’s great warm with some custard, cream or ice cream as a pudding. You can find the recipe here.

IMG_0048

I thought it might be an idea to try a chocolate version of this cake. I found half a jar of stem ginger in syrup the fridge that needed using up so chocolate ginger cake it is. Chocolate on it’s own would work well but then I would add all the golden syrup to the recipe, chocolate chips would be good but there’s the possibility they will sink. Dusting them in flour i meant to help prevent fruit sinking so that might work, I will have to try it next time.

Chocolate and Stem Ginger Cake.

2 cups plain flour minus 2 tablespoons.

2 tablespoons cocoa

1 cup sugar

4 oz butter or margarine

1 cup hot water

pinch of salt

2 large tablespoons stem ginger in syrup, chopped fine

1 teaspoon bicarbonate of soda

1 teaspoon of baking powder

vinegar

Method

Grease and line a loaf tin

Heat the oven to gas mark 4 or 180 C

  1. Melt the fat and golden syrup (if using ) in the water
  2. Sieve the flour into a bowl with the sugar and salt
  3. Make a well and pour in the liquid and stir in the ginger.
  4. Mix the bicarbonate of soda and baking powder with some vinegar in a cup, it will froth up, quickly pour into the mixture and beat everything together. Pour into the tin and bake for about an hour, watch the top doesn’t burn.

My cake sank a little as I took it out of the oven too soon, my main oven is broken so I cooked it in a combi microwave. It still tasted good.

It’s nice and chocolatey, squidgy with a lovely lovely warm ginger note, again this cake would be great as a pudding with some ice cream or clotted cream.

I ate it in front of the fire with a mug of tea after a bracing walk, it was just the job.

Prize winning ginger cake recipe

I’ve been meaning to share this family recipe for a while, and seeing it’s great for Halloween or Bonfire Night I thought it was time to make one and share.

This is a Wartime family recipe, which I have adapted somewhat. My Mum said it had won prizes, and I definitely think it’s a winner.

It’s an eggless cake but you would never know, it’s very moist and sticky and delicious. And as there aren’t any eggs in it you can easily make it a vegan cake.
IMG_0048

Ginger Cake

2 cups of plain flour

1 cup of sugr

4 oz of fat ( this was originally lard,  I like butter but I’ve used half margarine and half oil today

2 to 3 teaspoons of ginger powder

pinch salt

1 cup hot water

2 tablespoons golden syrup

1 teaspoon of baking powder

1 teaspoon of bicarbonate of soda

vinegar

Method

Grease and line a loaf tin

Heat the oven to gas mark 4 or 180 C

  1. Melt the fat and golden syrup in the water
  2. Sieve the flour into a bowl with the sugar, ginger and salt
  3. Make a well and pour in the liquid
  4. Mix the bicarbonate of soda and baking powder with some vinegar in a cup, it will froth up, quickly pour into the mixture and beat everything together. Pour into the tin and bake for about an hour, watch the top doesn’t burn.

Delicious as it is, or buttered, or with custard as a pud.