Ginger Molasses Cake

Today's recipe is a ginger cake. The cake is actually in the oven right now so I don't know how good it is, however I can tell you one thing. It smells amazing.

This recipe is from The Violet Bakery Cookery Book. The cookbook was written by Claire Ptak. I went to the Abergavenny Food Festival and got to see her make Coconut Macaroons and some fancy Blondies. It was reallly good.

Last weekend we made the chocolate chip cookie and macaroons from the cookbook and they were so amazing. I will give the recipes later on.

Well I took a break from blogging and now the cake is done, iced, and has been tried. Can I just say that it tasted as good as it smelt. OMG so good.

I love autumn. This cake tastes like autumn, so I love this cake. Autumn is most definitely my favourite season. I love cinnamon, candles, sweaters, boots, coats, fires and snuggling up. Oh and you can't forget apples.


For the sponge:

150g of fresh ginger

300g plain flour

3/4 tsp ground cinnamon

1/4 tsp ground cloves

150g sugar

200ml vegetable oil (we used sunflower oil)

250g mollasses

225ml boiling water

2 teaspoons bicarbonate soda

2 eggs

For the icing:

250g icing sugar

2-3 tsp lemon juice (we used orange juice. we also needed 1.5 oranges....)


Preheat your oven to 150°C/gas 2. Butter a 23cm cake tin and line with baking paper.

Peel and thinly slice the ginger. Add it into your blender, and blend.

In a bowl, combine your flour, cinnamon and cloves, and mix to combine.

In a different bowl, add in the sugar, oil and molasses and mix until combined. It should form a paste like mixture.

Boil your water and add it into a glass jug. Add in your bicarbonate of soda and mix. Pour it into the treacle, sugar and oil mixture and mix. It should become frothy onto. (I loved that part as it was so sciencey..) Add in the ginger and then the flour, making sure you mix in one direction. Do not overmix.

Whisk the eggs in a separate bowl and then add them into the other mixture, mixing until just combined.

Pour into the prepared cake tin and bake for about 1 hour. You should be able to smell it, and an inserted skewer should come out clean.

To make the icing, mix together the icing sugar and juice. It should be thick enough to be an icing and not a drizzle, thin enough to fall down the size of the cakes.


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