I'm torn: I find treacle, or molasses syrup, as used by Delia, rather overpowering, but equally, a blonde, spongy cake seems criminally unseasonal: ginger and dark sugar go together like rum and smugglers. The former tend to deploy substantial amounts of treacle, as in Geraldene Holt, Mr Bower and Constance Spry's recipes, while the others generally opt for golden syrup (see what I mean about the stickiness?) and white or golden sugar.
Ginger cakes divide into two main camps: dark and sticky. With the ginger aspect of things sorted (much and various will be my watchwords), it's time to turn to the other principal ingredient – sugar. Sweet stuffĬonstance Spry recipe ginger cake. Ginger cake demands both the pepperiness of the dried form, and the "zing" of the fresh root for absolute perfection. Although, with enough of it, as proved by the Ripon ginger cake contributed by a Mr Herbert M Bower to Florence White's 1932 collection, Good Things in England, there's no danger of dry ginger fading into the background, it seems dustily one-dimensional without the fresh sort. Here's a cake with real spice.Ĭonstance Spry, meanwhile, sticks to the basic ground stuff in her boiled ginger cake, as do the other two recipes I try. I like this even better, firstly because candied ginger adds a pleasant crunch, and secondly because she uses an awful lot of all of it. Geraldene Holt also goes for the multi-gingered approach in the "truly ginger cake" recipe in Geraldene Holt's Cakes (first published in 1980, and recently reissued by Prospect, this is an absolute gem of a baking book), adding chopped candied ginger as well as the fresh and powdered sort. Rich and buttery, it just lacks a bit of oomph. Otherwise, it's a jolly fine cake – Delia describes it as "quite simply my favourite" and I'm not surprised. This one has a more distinctive, well-rounded gingery flavour, and the chopped pieces of stem ginger give the cake a more interesting texture, but again, there's no heat there. Until I taste the finished product, I'm inclined to agree with his assessment that this is "an overload" of ginger – for someone with a fondness for a McVities Jamaica Ginger cake the "spicy zing" is just too delicate.ĭelia also uses fresh ginger in her preserved ginger cake, beefed up with the eponymous preserved ginger in the form of stem and ground, and a good couple of tablespoons of spicy syrup from the stem ginger jar for good measure. Most recipes call for ginger powder, but David Lebovitz eschews the dried stuff entirely in his aptly named fresh ginger cake, preferring instead to use a hefty 115g of fresh root. The most important ingredient in ginger cake is, of course, the spice itself. To learn more about how and for what purposes Amazon uses personal information (such as Amazon Store order history), please visit our Privacy Notice.David Lebovitz recipe ginger cake. You can change your choices at any time by visiting Cookie Preferences, as described in the Cookie Notice. Click ‘Customise Cookies’ to decline these cookies, make more detailed choices, or learn more.
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