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Fresh Living Network
Ginger cake

Ginger cake

A tea-time classic.
12
RECIPE TYPE:Baked goods
 
Method
  • Preheat oven to 180°C.
  • Coat a 24cm bundt tin with cooking spray (bundt tins are ring shaped, usually ridged.)
  • Sift flour, bicarbonate of soda, ginger, cinnamon and salt together.
  • Cream butter and sugar until light and fluffy.
  • Beat in syrup, then a heaped tablespoonful of flour mixture, followed by egg.
  • Fold in remaining flour, then milk until mixture forms a smooth batter. Stir through preserved stem ginger.
  • Pour into tin and bake for 40-45 minutes or until firm to the touch.
  • Leave to cool in tin for 5-10 minutes, then turn out onto a wire rack.
  • Serve scattered with extra chopped preserved stem ginger and sliced seasonal fruit.
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