How to cook perfect ginger cake from The Guardian by Felicity Cloake

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Notes about this recipe

  • veronicafrance on May 08, 2012

    This truly is a perfect ginger cake. It turned out light and moist, with a crispy outer surface, and didn't sink at all, unlike the one in the photo. I'll certainly make it again. You can't get ginger wine here, so I added a tablespoon of PX sherry, since that improves nearly anything. I used 3 chunks of stem ginger, diced, instead of crystallised ginger, and as I was a bit short of golden syrup I made it up with a tablespoon of syrup from the ginger jar -- definitely a good idea. I didn't bother with the icing; it was fine without.

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