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
- 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
- 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.