Ingredients for Super Moist Ginger Cake
- 1/2 cup (113g) unsalted butter
- 1/4 cup (60ml) golden syrup
- Plain Flour
- Self Raising Flour
- Bicarbonate Of Soda
- Ginger Powder
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 cup (240ml) milk
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How to Make Super Moist Ginger Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a medium saucepan, melt 1/2 cup (113g) unsalted butter and 1/4 cup (60ml) golden syrup over low heat. Set aside to cool slightly.
- In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon mixed spice, and 1 1/2 cups (300g) granulated sugar.
- Add 2 large eggs and 1 cup (240ml) milk to the dry ingredients.
- Beat with an electric mixer on medium speed for 2 minutes, until well combined.
- Gradually add the cooled melted butter and syrup mixture to the batter, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
97g
Fat
30g
Carbs
18g
