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Ginger Beer Cake
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Jewish Princesses Georgie Tarn and Tracey Fine show us a modern take on the traditional Rosh Hashanah treat, honey cake, which is said to ensure a sweet new year
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Ingredients
- 260g plain flour
- 170g caster sugar
- 1.5 tsp ground Ginger
- 3/4 tsp Cinnamon
- 170ml ginger beer
- 80ml vegetable oil
- 260ml golden syrup
- 3 Eggs
- 1 tsp Baking powder
- 2 tsp dark brown sugar, for decoration
Method
1. Preheat the oven to 150°C.2. Beat together all the ingredients, apart from the brown sugar.
3. Pour the mixture into a greased loaf tin.
4. Sprinkle the brown sugar on the top.
5. Bake in the preheated oven for approximately 1 hour and 15 minutes, then cool in the tin for 10 minutes before turning out and serving in slices.
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Latest Comment
View all comments (5)I found that this mixture made one 2lb loaf and one 1lb loaf and I cooked them for approx 55mins on Gas 4 - two delicious cakes for practically no effort
I baked this cake last night and it worked v well - was loved by all this lunchtime. I put it in a 2lb loaf tin and baked it for 5 mins more, then let it cool for 5 mins in the tin. Delicious!
exactly same problem as previous 2 ladies i think the cake tin size should be altered otherwise probably a really lovely cake
Baked cake for 1 hour and 15 minutes on 150 C as stated above ... cake still raw. What is the correct temperature to bake this cake... Should have have been my sons birthday cake... Tescos here I come... Thanks UKTVFood
i am a very novice baker with an aga so cakes tend to be disasterous for me. this one was so easy to make! it only took a couple of minutes to mix everything and amazingly the cooking time was right. normally things have to bake for much longer in the aga so its really hit and miss. one thing i would say is that a standard loaf tin is a little bit too small. some of the mix spilled out but it was no hardship to clear up! it tastes yummy and is really moist.