Moorland Moggy Ginger Cake
A Recipe From Allington W.I.
Contributed by: Pam Jackson.
- 175g/6oz caster Sugar
- 175g/6oz butter
- 3 eggs well beaten
- 1 small jar Stem Ginger
- 225g/8oz self Raising flour
- 4 level teas ground ginger
- 1 level tbsp. ground almonds
- 1 tbsp black treacle
- 2 tbsp milk
Butter and line a 7” round or square cake tin.
Pre-heat oven to 170C/325F/gas mark 3
Cream butter and sugar together and slowly add the well beaten egg.
Add a little flour if the mixture starts to curdle.
Fold in 3 tbsp of ginger syrup from the jar of stem ginger. Add the treacle
Sift the flour and ground ginger and slowly fold this into the cake mixture.
Mix in the ground almonds and milk.
For an extra gingery flavour add four pieces of chopped stem ginger, this can be omitted if you wish.
Pour mixture into the cake tin and bake on the middle shelf of the oven for 45-50 minutes until the cake is firm to touch and well risen.
Turn onto a rack and leave to cool then decorate with lemon icing.
225g/8oz icing sugar and freshly squeezed lemon juice
Ginger & walnut pieces to decorate if desired
Sift the icing sugar and mix with enough lemon juice until you have a thin consistency.
Spread the icing over the cake and decorate.
This ginger cake is delicious – just the job for bonfire night.