Self Raising Flour Recipes

Ginger Cake – A Truly Delightful Ginger Cake Recipe

Do you like sticky ginger cake with a nice cup of tea, but are left disappointed with shop bought varieties? If so, you will greatly appreciate that this particular recipe is both straightforward to prepare and cook, and the end result is wonderfully satisfying.

You can bake this ginger cake in one of two ways depending on who it’s for.

You can use either 2 loaf tins greased and lined (or ready made linings as it is much easier) or use 1 18cm round greased and lined deep tin. The amounts are the same for both ways but the baking times will be slightly different. The 2 loaf tins take about 50 minutes and the deep tin takes about 1hr.

1. Preheat your oven to 180c/160c for fan assisted ovens/gas mark 4.

2. Grease and line your chosen tin(s).

3. Make sure the rack in the oven is in the middle of the oven to make sure the ginger cake is evenly baked.

Ingredients

8oz/225g self raising flour

1 tsp bicarbonate of soda

1 tablespoon of ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

4oz/125g butter cut into cubes (plus extra for greasing the tins)

4oz/125g dark muscavado sugar

4oz/125g black treacle

4oz/125g golden syrup

9 fl oz/250ml whole milk

3oz/85g drained stem ginger, grated finely

1 egg

Method

Sift the flour, bicarbonate of soda and all the dry spices in a large bowl. Do not be tempted not to sift the flour, as the bicarbonate of soda will stay in clumps and not disperse through the cake.

Add the butter and rub it onto the flour mixture with your hands until it resembles breadcrumbs.

Put the muscavado sugar,treacle,syrup and milk into a large saucepan and put it on a low heat, keep stirring until the sugar has dissolved, then turn up the heat and bring the mixture to just below boiling point so it does not burn the sugars or it will be bitter, take off the heat.

Mix in the grated stem ginger into the flour mixture thoroughly coating it well.

Carefully pour in the treacle mix into the flour mixture (it will bubble as there is bicarbonate of soda in the mix) stir as you go and mix with a wooden spoon.

Break in the egg and beat the mixture well.

Pour the ginger cake mixture into the prepared tin(s)

Bake the cake for around 50 minutes and check it by pushing a clean skewer into the middle of the cake until it comes out clean.

When cooked leave it in the tin(s)until cool then turn out.

Keep the cake(s) in the paper that you have baked them in but put a clean one on as well for presentation, the cake(s) will keep for about 2 weeks if put in an airtight container or if you prefer you can freeze them by wrapping in greaseproof paper then cling-film or large food bag, it will keep well for around a month.

Once you and your family and friends have tried this delightful ginger cake recipe, the chances are it won’t last that long and you will find yourself making another one very soon!

Top tips

When you place the ginger cake in the oven, cover the top with greaseproof paper for 30 minutes to prevent the top of the cake going too dark. Remove the greaseproof paper from the top of the cake during the last 20 minutes of cooking time.

If you like it more gingery put in more stem ginger not too much or it will be heavy.

Ginger cake is best served with custard, single white cream, or enjoyed on its own with a fine cup of tea.

About the Author

I hope you liked this ginger cake recipe, if you would like to try more delicious desserts, feel free to sample some of our other delicious dessert recipes.

Self Raising Flour Recipes Questions

Plain or self raising flour for bread?

I thought self raising but after reading a couple of recipes seems it is plain?

Use plain regular flour for bread
Add other flour for difference such as cornmeal, wheat flour, pumpkin puree

How do I make BIG scones?

I’m puzzled…when i buy them from the bakers they’re massive..but when i make them they’re really flat and small. I use self raising flour but it doesnt make any difference!
I tried using bicarb of soda and that went very wrong, they looked lovely but they tasted like hairspray or what u would imagine poison to taste like.

Any hints or a recipe would be much appreciated!

This recipe is from the Avoca Tea Time cookbook – it’s a popular Irish cafe and shop in Wicklow (:

Makes 8 large scones

125g unsalted butter, diced
500g plain white flour
1 rounded teaspoon baking powder
65g demerara sugar (you can use caster sugar)
100g sultanas
2 large eggs, 1 beaten for egg wash
approx. 250ml milk

1. Preheat the oven to 170C/gas mark 3.

2. Rub the butter into the flour and baking powder until the mixture resembles fine breadcrumbs.

3. Mix in the sugar and fruit, and make a well in the centre.

4. Add 1 egg and the milk into the well, and bring the mixture together to form a ball

5. Roll out to a 4-5cm thickness. Cut using a LARGE cutter.

6. Brush each scone with the beaten egg wash, and sprinkle with demerara sugar.

7. Bake for 15-20 minutes or until golden brown. Check that the base of the scone looks well cooked through before taking them out of the oven.

Variations
Add dried dates, apricots, prunes, dried apple, dried cranberries or mango to the mixture (:

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