ginger cake

Merseymog thanks for posting the recipe. I am going to try it with coconut oil instead of sunflower oil.

Thanks. Sounds yummy

Healthy Cake using oil (Vegy or Sunflower) and honey.

The quantities given are for 2 8-inch (20cm) sandwich tins or 2 7-inch (17cm) square tins which must be at least 2 inches (5cm) deep. (Easi-out round tins are best). Tins must be greased/lined.

ImperialMetricIngredient
1lb450gmPlain ( may be) Wholemeal Flour
8 teaspoons40mlGround Ginger
2 teaspoons10mlMixed spice
2 teaspoons10mlBicarbonate of soda
8 fl oz.220mlSunflower Oil
6 fl oz.170mlTreacle
8 fl oz220mlHoney
10 fl oz.280mlApple Puree(or cloudy juice)
4 large4 large(size 1 or 2) eggs

Optional nuts for topping

Mix the powdered ingredients together. Blend the Apple and oil together until it is smooth and creamy. The treacle and honey must be warmed, just hot enough to pour easily, mixed then added to the oil and apple, add the eggs and beat well. Stir in the dry ingredients (not the nuts yet) and mix well. Divide equally between the 2 tins, sprinkle nuts on top if desired.

Oven gas mark 3-4 (170c or 340f) for 45 to 60 minutes. Centre shelf. Cake should be well risen, firm to the touch and pass the skewer test. This cake works well in a combination oven, 170c and warm for 20-25 minutes using half quantities and an 8 inch (20cm) round tin.

Only one of them left now, so better hurry

An extra ginger cake is the best argument I've heard for using soft margarine!

I'll be round in time for elevenses. ☕️��

Thanks for your replies. I'm sure now that the problem lay in the soft margarine. I actually gave the recipe to my DIL who was staying when I made the first version, so I've made sure she knows to use butter.

Having said all that, I added an extra quantity of SR flour to the sloppy mix, which meant I now had 2 ginger cakes. I baked them both to see how they would turn out and we have been pleasantly surprised. So all's well that ends well, but it could easily have been a disaster!

Yes, it's the soft margarine. Many of them state on the side of the tub that they are not suitable for baking - and they aren't. I think they are all air and water and no substance. I buy cheap butter for baking. I am currently eating a flapjack. I gave the recipe to a non-baking friend and told her it was foolproof, but specified that she must use butter or solid margarine. She phoned me later to tell me off! Of course, she had ignored me and used soft spread. Which is all they are suitable for really.

I think the problem may have been (I'm not an expert!) that you used soft margarine.

I know Mary Berry says to use butter or block margarine, such as Stork, as the soft spreads can cause problems.

I'm sure I'm come across recipes that have specified soft margarine and they have worked but I assume that the proportions have been changed to cater for it.

Most supermarkets now do their own block margarine. I know I've used Asda's in cakes with success, and I think Sainsburys do one too.

Hope your next ginger cake is a great success!