Gingercake
10-12
Servings
Servings
15m PT15M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #14258
September 12, 2014
"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
Ingredients
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.
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