Gingercake

10-12
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Old family favourite for morning/afternoon tea/snack with a smear of butter. Fills the kitchen with a beautiful aroma when cooking. Also we freeze slices in an air tight container for the DH to take to work."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (71.1 g)
  • Calories 248.1
  • Total Fat - 10.5 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 26.9 mg
  • Sodium - 275 mg
  • Total Carbohydrate - 38.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 24 g
  • Protein - 2.3 g
  • Calcium - 9.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 170 degree Celsius.

Step 2

Grease and line a loaf tin.

Step 3

Melt butter, water and honey together in a small pot or in microwave.

Step 4

Sift flours, bicarbonate of soda, gound ginger, nutmeg, salt and mix in brown sugar well.

Step 5

Mix melted ingredients with dry ingredients either with a mixer, food processor, stab blender or the old fashioned spoon or whisk (it is a thick mixture).

Step 6

Pour into prepared tin.

Step 7

Bung in the oven and cook for 45 minutes (test with skewer and if dry o'kay) if not could require up to another 15 minutes.

Step 8

Don't ask me why but it always takes somewhere between 45 to 60 minutes to cook and never the same twice and I've been cooking it for over 30 years

Tips & Variations


No special items needed.

Related

ellie

Very good and easy too. Smells wonderful while cooking and even while cooling. I used a bit less butter than called for - 1 stick of butter which is a bit less than 125 grams I believe.Thanks for sharing!

review by:
(21 Feb 2016)