Every so often the other half bakes one of the most glorious cakes I’ve eaten. Over the years this recipe has evolved into being more moist and even more gingery thanks to someones heavy-handling with three types of ginger. Crystalised, fresh and dried. Combined, they make for a tongue-tingling spicy cake darkened with blackstrap molasses. It’s perfect on its own but to vamp it up a tad I’ve served my portion with a good dollop of slightly sweetened sour cream (use yoghurt if you wish), some blueberries and some extra grated crystalised ginger.
makes 1 loaf
Preheat the oven to 170°C. Grease a 12 x 20 cm loaf tin and line the base with buttered baking paper and dust with a little flour.
Sift the flour, baking soda and ground spices into a large mixing bowl. Stir in the crystallised ginger.
In a separate bowl beat the butter and brown sugar for 4 minutes or until fluffy. Add the molasses and beat well. Add the eggs, one at a time, and keep beating until well combined. Using a wooden spoon mix in the fresh ginger and lemon zest and stir through the flour mixture. Add the buttermilk and vanilla and beat until just combined.
Scrape the mixture into the loaf tin and bake for 30-40 minutes or until the top feels spongy and the centre is cooked through. All ovens are different so this may vary for yours. Allow to sit in the tin for half an hour before carefully removing the cake and cooling it completely on a wire rack.
To serve, dust the top with icing sugar, slice and serve with sweetened sour cream, yoghurt or double cream.