Syrup Ginger Cake
This cake used to go under the name of Parkin,
but is not really similar.
This is a light cake and not as sweet as it may sound.
1 lb golden syrup
1/4 lb margarine / butter ( I use butter)
1/2 lb self raising flour
1/2 teaspon bicarbonate of soda
1 teaspoon ginger
1 cup milk ( I use low fat)
1 egg (beaten)
1/2 teaspoon salt
Bring butter and syrup to near boil
Add soda, then beaten egg and milk
Stir into dry ingredients until smooth
Pour into buttered, lined cake tin (7inch)
Cook in centre of oven approx 3/4 hour
Reg:4 / 350 F / 180 C
Recipe submitted by: anonymous
We've had one user report that this recipe results in a very soft-centred cake, and he wonders if the proportion of ingredients are correct. Can anyone help?
Fantastic recipe gives an excellent ginger cake. I double up on the ginger and also add a heaped tsp spoon of baking powder too. As the mixture is very liquid, I cook on the bottom shelf at about 175c give it 20 mins and then turn round to make sure it gets cooked evenly then cook for another 10 mins and test with a cake probe to see if the inside is cooking. Then cook off for another 5 mins and re test. Same procedure until the cake is cooked and the probe comes out clean. I also put a piece of silicone parchment resting on the top of the cake to make sure it doesn't burn or you can turn the heat down. Have had many compliments about this cake, no need to try other recipes at all
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