31 Aug 2012

Gingery Ginger Cake

And I’m back with another baking post! It was perfect baking weather early this week; rain-soaked days – what better to do than bake a cake. For the longest time, I had wanted to try a Ginger Cake recipe that I had stumbled across while randomly web-surfing, but for some reason or the other it was being pushed to the back. 

So this week I hunted for the piece of the paper on which I had scribbled the recipe and had a go. Though the recipe didn’t call for it, I added some pieces of candied ginger to the batter. Candied ginger is easy to make; try this David Lebovitz recipe. Also reserve some of the syrup from the candied ginger to drizzle on the cake. Again, this is my own twist to the recipe since I wanted a big gingery hit! You can change the quantity of ginger as per your taste.

The outcome was a beautiful, moist cake with the heady aroma of ginger filling up my kitchen – blissful! I also dusted the cake with icing sugar and decorated it with pieces of candied ginger, which gave the cake a lovely finish. Without further ado, here is the recipe.

This recipe makes one 20cm cake.

You’ll need:
  • 180g All-purpose Flour
  • 140g Butter
  • 150g Demerara Sugar
  • 140ml Milk
  • 2 Eggs
  • 3tbsp grated Ginger
  • 2tbsp candied Ginger
  • 2tsp Baking Powder
  • 1tsp Vanilla
  • 1tsp Cinnamon powder
  • Candied Ginger & Icing Sugar for decoration
  • Syrup from the candied ginger

How to:
  • Preheat the oven to 180C. Grease a 20cm cake tin and sprinkle some flour in it.
  • Sift together flour, baking powder and cinnamon powder. 
  • Cream the butter and sugar.
  • Beat together the eggs and add to the butter and sugar mixture.
  • Add vanilla, grated ginger and candied ginger.
  • Add ½ the dry mix and add ½ the milk. Mix the batter using cut and fold technique. Add the remainder of dry mix and milk. Work quickly and make the cake batter.
  • Transfer to the cake tin and bake for 40-45 minutes, or till a knife inserted in the centre comes out clean. 
  • Let cool for 10 minutes. Slice into half, horizontally. Drizzle both the halves with the syrup from candied ginger. Replace.
  • Dust some icing sugar on top and decorate with slivers of candied ginger.

  • Serve warm with a cup of tea on a rainy evening! Add a dollop of cream on the side for true indulgence.


  1. Never had ginger flavour cake. sounds interesting..

  2. the ginger hit to the cake must have been delicious; nice recipe

    1. It was delicious! Couldn't get enough; wish I had added some more haha. Next time...

  3. Looks super inviting, lovely :-)


  4. Lovely gingery cake. Perfect with tea on rainy days!
    I would like to invite you to my bloghop, Cook like a Star. The theme for the event is Masterchef. You can check out the details here
    Do join us in this fun blog hop.

    1. Thanks, Anuja! Will definitely check it out :)

  5. Oh I bet this smelt wonderful while baking. Ginger makes me think of Christmas and family. Look forward to trying your recipe, thanks for sharing.

    1. Oh the kitchen smelt divine! Let me know how your cake turns out :) Happy baking!

  6. Yum, I love ginger! Thanks for linking up with Delicious Dish Tuesday. :)

    1. My pleasure! I have a new, delicious one for this week :)

  7. YUM YUM YUM!! This looks SO good! I'm featuring it as my favorite for this week's Delicious Dish Tuesday! :) Please come back tonight and share another great recipe!

    1. Thank you so much, Alesha! So pleased :) I'll be back with a new recipe for the next round. Travelling a bit, so may be late, but will be there!

  8. thanks for sharing...

  9. Oh this looks sooooo good!! Looking forward to making this! ravioles aux cepes