One of my favourite cakes that my Grandma Johnson used to make was a ginger cake.

Hers was rich and moist and dense.

I tried looking for a recipe that was similar, but couldn't find anything. Eventually, my Aunty Evelyn volunteered a recipe - she said it was her recipe that Grandma Johnson used to make.

Aunty Evelyn's Ginger Cake

Ingredients

  • 180g butter
  • 2 and a half cups of plain flour (300g)
  • 1 cup of milk (240ml)
  • 1 teasp of bicarbonate of soda
  • 3 teasp powdered ginger
  • A pinch of salt
  • 1 cup of sugar (200g)
  • 1cup of golden syrup (250ml)
  • 2 eggs
  • 2 large teasp mixed spice
  • 1 teasp nutmeg

Method

  • Beat butter and sugar: add eggs then syrup then flour with spices and lastly warm milk.
  • I use a 20cm round tin for this, although Grandma Johnson always used a square tin.
  • Bake in a moderate oven - around 160-180 degrees in a fan-forced oven. It should take around one hour to cook, possibly a bit longer. Don't have the oven too hot, or the top will burn.
  • This is a very thin mixture.

This is a terrible photo of my first attempt at the recipe, which went fairly wrong. I need to update this with a better photo.