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Ginger Cake
A favourite recipe from an old Edmonds cookbook
Ingredients
125 g butter, softened
1/2 cup sugar
3 tablespoons golden syrup
2 cups Edmonds plain baking flour
1 teaspoon Edmonds baking powder
1 teaspoon ground ginger
1 teaspoon mixed spice
2 eggs, beaten
1/4 cup chopped crystallised ginger
1/4 cup chopped walnuts
1/4 cup sultanas
1 teaspoon Edmonds baking soda
1/2 cup milk
Method
Cream butter, sugar and golden syrup until light and fluffy
Sift flour, baking powder, ginger and mixed spice together
Add sifted dry ingredients to creamed mixture alternately with beaten eggs
Stir in ginger, walnuts and sultanas
Dissolve baking soda in the milk and stir into mixture
Pour mixture into a greased and lined shallow 23cm square cake tin
Bake at 180°C for 40-45 minutes or until the cake springs back when lightly touched
Leave in tin for 10 minutes before turning out onto a cooling rack
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