The DU Lounge

Last edited Wed Feb 18, 2026, 01:37 PM - Edit history (1)

Bake a Ginger Cake!

It's worth making this deliciously moist cake at least two or three
days before you want to serve it: the cake will store well in an airtight
tin and, as the days go by, it will mature in flavor—if it lasts that long!
Serve individual portions of the cake with a small spoonful of whipped
cream or créme fraiche on the side

ingredients

Preheat the oven to 350°F {180°C}

1 cup sugar syrup
1 cup molasses
2 sticks butter
3 cups superfine sugar
3 cups all-purpose flour, sifted
1-2 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp baking soda
2 lerge eggs
6 fl oz (170 ml) boiling water

1 Grease a round 9 3/4 in cake tin and line with parchment paper. Put
the syrup, molasses butter, and sugar in a saucepan and bring
gently to the boil.

2 Put the measured flour, spices and baking soda into a large bowl
and add the melted ingredients

3 Mix the dry and the melted ingredients together well with
a wooden spoon. Add the beaten eggs and mix thoroughly, then
add the boiking water.

4 Combine all the ingredients thoroughly. Pour the mix into the
lined tin. Cook for 45-50 minutes, or until the cake springs back
if pressed lightly. Leave to cool in the tin.


From "A Greener Christmas"