Honey and Stem Ginger Cake
Ingredients:
Method
Preheat the oven to 180°C/gas 4
Grease and line a 450g/ 1lb loaf tin with baking paper.
Put the butter, sugar, honey, water and stem ginger into a saucepan and stand over a gentle heat until the butter has melted and the sugar dissolved.
Remove from the heat and leave to cool for 10 minutes.
Sieve the flour, spice and ground ginger into a bowl. Pour in the melted butter mixture and eggs, adding a little at a time and mix thoroughly.
Pour the mixture into the prepared tin and bake for 45 minutes or until deep golden brown and firm to touch. A skewer should come out clean when pushed into the cooked cake.
Leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.
Sally
I made this cake for a party and found that it keeps really well in a tin for up to two week. It went nice and sticky!
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