Ginger Cake

We are expecting a blizzard. I’ve already been given a snow day from work. Hubby will work from home so he’ll be no fun at all!

My kitchen is a mess; I wish I had a housekeeper every other week to do the baths, the kitchen, and the floors. Would be nice; not going to happen! Meanwhile it is good that we are not allergic to dust or pet hair. We will do a super cleaning when the grand-kids are coming down.

Dog doesn’t like his standard dog food anymore. He used to like it just fine. We buy his dog food at the pet store. It is for the mature dog. We made the mistake once of buying a specialty human grade dog food. Now he’s trying to hold out for the good stuff!

So after taking our cable box back to the cable store and coming home with a new one (but less monthly cost!) we spent three hours setting this thing up. And we now only have 45 channels but we don’t miss many of the previous 300+ channels we had. So we found a few things to watch and are being careful not to binge watch too much because when all the episodes are gone, they’re gone. Then what will we watch?

But that is not what this essay is about.

There was plenty of time during the rest of the weekend to putter around the kitchen but I did not. It is cold out there, my kitchen, and I do have heat in my house. I heated water for tea, took a beautiful teacup down from the shelf above the sink, and poured in the water. Hubby heard the fine porcelain crack from across the room and then the water came pouring out. Oh no! So learning my lesson, today I have warmed the teacup before making the tea. And a nice cup of hot tea with lemon goes very nicely with ginger cake.

By the time dinner time on Sunday rolled around and Hubby was fixing twice baked potatoes and in charge of cooking the salmon, I needed something to do. I flipped through one of my UK published baking books and found this ginger cake that I had been wanting to bake. It is entitled Preserved Ginger Cake but I did not have a jar of preserved ginger. I have crystallized ginger and since that is for the garnish I figured it would be just fine.

This is baked in an 8 inch round pan, not a 7-inch square pan that the recipe called for. Be sure not to use a 9 inch pan or it will be as flat as a pancake. Prepare the pan with parchment paper and cooking spray. Preheat oven to 325 F.

  • 4 ounces butter
  • 1 1/2 cups self-rising flour; make this by using 1 1/2 teaspoon baking powder per 1 cup flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1 teaspoon lemon zest
  • 2 eggs
  • 1 1/2 tablespoons corn syrup
  • 1 1/2 tablespoons milk; I used half-and-half.

Whisk the dry ingredients together in the mixer bowl. Soften the butter for 30 seconds in the microwave. Mix butter with the dry ingredients. Put the eggs, corn syrup, and milk in a separate bowl and whisk together. Mix everything together until smooth. Spread in the prepared pan. Bake 45 minutes. Let cool a little and then turn out onto plate.

For the topping I used 1/4 cup powdered sugar and a tablespoon of lemon juice to make a small amount of glaze. I let the cake cool some but not completely. I poured on the glaze and then snipped a piece of crystallized ginger around the top. Warm ginger cake was a nice treat.

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Not as pretty as the picture in the book.
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