Stem Ginger, Ginger Cake

I have made several ginger cakes before, but had to make this one as it belonged to my old friend Atty. Utterly delicious especially if you are a ginger nut, as I am!

This cake lends itself to a ring tin and I used a 9 inch one. But you can use a 8 inch square or similar. Line the base and pre heat your fan oven to 160C. If using the bundt tin, butter it generously, ensuring it will not stick.

2 tablespoonfuls golden syrup

2 tablespoonfuls stem ginger syrup

3 eggs beaten

6 oz softened butter

6 oz caster sugar

8 oz SR flour

2 teaspoonfuls ground ginger

1 oz ground almonds

2 oz finely chopped stem ginger

Cream the butter and sugar together in your mixing bowl until light and fluffy. Warm your syrups a little and add them to the beaten eggs. Add to the creamed butter and beat well. Sift the flour and ground ginger and fold in along with the ground almonds. Stir in the chopped ginger then tip into your prepared tin. Bake for about 45 mins, until springy. Allow to cool in the tin for a few moments then tip onto a cooling rack.

When cold, make a light runny lemon icing [or like me with a little more ginger syrup] and drizzle over, then decorate generously with some chopped crystallised ginger for that extra hit!

Just wonderful.