Description
Delia Smith’s Ginger Cake is a traditional British cake made with ground ginger, dark brown sugar, and golden syrup or molasses, giving it a deep color and rich flavor. The cake is baked to a tender, moist texture that’s perfect for serving with tea or coffee.
Ingredients
For the Cake
- 225g Plain Flour: Provides structure to the cake.
- 2 tsp Ground Ginger: Adds the characteristic warmth and spice.
- 1/2 tsp Ground Cinnamon: Complements the ginger.
- 1/4 tsp Ground Nutmeg: Adds depth and warmth.
- 1/2 tsp Baking Soda: Helps the cake rise.
- 110g Unsalted Butter (softened): Adds richness and moisture.
- 110g Dark Brown Sugar: Provides sweetness and caramel notes.
- 110g Golden Syrup or Molasses: Adds moisture and deep flavor.
- 1 Large Egg: Binds the ingredients and adds structure.
- 150ml Milk: Keeps the cake moist and tender.
For the Glaze (Optional)
- 50g Icing Sugar: Adds sweetness.
- 1–2 tbsp Water or Lemon Juice: For a simple glaze.
Instructions
Step 1. Preheat the Oven and Prepare the Tin
Preheat your oven to 170°C (150°C fan) or 340°F. Grease and line an 8-inch square cake tin with parchment paper.
Step 2. Sift the Dry Ingredients
In a mixing bowl, sift together the plain flour, ground ginger, ground cinnamon, ground nutmeg, and baking soda. Set aside.
Step 3. Cream the Butter and Sugar
In a separate bowl, beat the softened butter and dark brown sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
Step 4. Add the Syrup, Egg, and Milk
Add the golden syrup (or molasses), the egg, and the milk to the butter mixture. Mix until well combined. The batter may look slightly curdled, which is normal.
Step 5. Combine Wet and Dry Ingredients
Gently fold the sifted dry ingredients into the wet mixture, being careful not to overmix. Stir until just combined and smooth.
Step 6. Bake the Cake
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 7. Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 8. Glaze the Cake (Optional)
For an added touch, mix the icing sugar with water or lemon juice to form a thin glaze. Drizzle the glaze over the cooled cake for a sweet finish.