Frances Bissell's Ginger Cake
- 2 1/3 cups cake flour
- 1 teaspoon bicarbonate of soda
- 1 tablespoon dried ginger
- 1 teaspoon each cinnamon and mixed spice
- 1 stick butter
- 1/4 cup molasses or black treacle
- 1/4 cup light corn syrup
- 1/4 cup honey
- 1/2 cup light or dark muscovado sugar
- 11/4 cups milk
- 3 tablespoons chopped preserved stem ginger or 1 tablespoon grated fresh ginger
- 3 free-range eggs, lightly beaten
- Line and grease 2 a pound terrine or loaf pan.
- Preheat oven to 350 degrees.
- Sift the dry ingredients together.
- Rub in the butter.
- Melt the molasses, syrup and honey.
- Dissolve the sugar in the milk, heating gently.
- Allow to cool, then add the liquids to the dry ingredients.
- Add the ginger and the eggs.
- Pour the cake batter into the prepared cake pan for about 45 minutes to 1 hour.
- The cake is cooked when a skewer inserted in the middle and held there for 10 seconds comes out clean.
- Cool the cake in the pan completely, before removing and wrapping in greaseproof paper and foil.
- The cake keeps well and freezes.
cake flour, bicarbonate of soda, ginger, cinnamon, butter, molasses, light corn syrup, honey, light, milk, preserved stem ginger, eggs
Taken from www.foodnetwork.com/recipes/frances-bissells-ginger-cake-recipe.html (may not work)