I’m making Grandma Jennie’s Ginger Cake this weekend because randomly out of the blue mum dropped me an email with the recipe. I didn’t ask for it. It was never discussed, it just popped up in my inbox last week. I love my mum for this, it’s almost as if we’ve had entire conversations in her head and she’s simply responding with this email as though I had clearly asked her for it.
This recipe feels very old-fashioned and I think Grandma probably first started making it in the 50’s. It’s one of those cakes that packs such a punch in its relative simplicity. It’s not a wet cake like a ginger Parkin (even though it is a very sloppy batter) but it a soft crumb and almost a hard crust, I think due to the golden syrup. It’s also one of those foods that has the incredible power of a flavour-memory that reminds me of my childhood.
Grandma would have served each slice thickly lathered with salted butter and a cup of tea. That may sound odd but I can tell you now, if you like your salted caramel, you haven’t tasted anything until you taste salted ginger cake!
- 2 large free-range eggs (I used 3 small hens eggs from my lovely neighbour Ann – well, from her hens!)
- 200g caster sugar
- 245g self-raising flour
- 4 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon bicarbonate soda in half a cup of warm water
- 3 quarters cup corn oil (I used sunflower oil)
- 3 tablespoons golden syrup
- 4 or 5 chunks of glace ginger – cut into small pieces
Grease and line a 2lb loaf tin and pre-heat the oven to 170C