SOUR CREAM GINGER CAKE

Another very old Cornish recipe, that I have brought up to date. The original recipe came from an aunt’s collection of pre war Farmers Weekly clippings, the recipe was sent in by a Mrs Cooper, from Cornwall. It used soured whole milk [how do I get that????] but I use regular sour cream. You can use any type of tin, a 8” round or a large loaf, or an oblong tin, cutting the cake into bars. Very easy and very scrummy.

Assemble your ingredients:

In a bowl sieve:

1 lb plain flour

1 level teaspoon baking powder

pinch of salt

2 teaspoonfuls of ground ginger

6 oz fat - half butter & lard

½ lb any sugar. I used soft light brown [muscovado is good too]

1 egg

5 fl oz black treacle

5 fl oz sour cream

1 teaspoon bicarbonate of soda dissolved in a tablespoonful of boiling water.

In a mixer [hard work by hand]:

Cream the fats and sugar until fluffy ish. Add the egg, then the treacle and sour cream.

Fold in the flour and ginger, along with the bicarb. Mix well. Then tip into a prepared oiled and lined tin of your choice.  With a good non stick loaf tin I just place a band of parchment to help lift it out.

Bake in your fan oven, preheated to 160 C for about 45 - 50 mins, if using a shallow oblong tin. Approx 1hr 10mins [turning down to 150 after 40 mins] if you use a large loaf tin, until just firm to the touch. For the photo I have just dusted with icing sugar, but you could ice and decorate the cake if you wish. Wonderful texture and flavour, that lingers wonderfully in your mouth. Keeps well for a few days.