Easy Ginger Bundt Cakes
Both of my female baking compatriots who have featured on this blog are called Victoria. Odd. Maybe I need to change my name.
Anyway, that aside, here’s a swift post to show off another tin borrowed from Victoria of Madeline-tin-lending fame. It uses Ruth Clements “Best Ever Ginger Cake” recipe rather than an authentic bundt cake. Its the simple, yummy and doesn’t require mountains of ingredients (no eggs even)and I was feeling impatient (who’d have thought?).
Make sure you cook them long and slow and grease the tin well if you are baking in bundt tin.
I like the extra kick of crystallised ginger and my mum always puts lemon icing on ginger cake, so I did tweak the recipe slightly. The pictures were taking before drizzling the icing but they look much prettier afterwards.
Best Ever Ginger Cake by Ruth Clemens
500g Plain Flour
225g Golden Syrup
1½ tsp Baking Powder
1 ½ tsp Ground Ginger
1 ½ tsp Bicarbonate of Soda
180g Caster Sugar
¾ tsp Salt
400ml Boiling Water
+ I added a good amount of chopped crystallised ginger
300g Icing Sugar
90ml Water / I used lemon juice and lemon zest
Makes one Loaf-tin of cake or lots and lots of little’uns
See The Pink Whisk for baking instructions (I’m not that cheeky to recreate the whole thing here and anyway, if you’ve never visited it you really do need to read her site)