Ginger Cake Recipe

Growing up I spent the summers in England with my mom at my Gran’s house. Ginger cake was something that was always in the larder (pantry). Not homemade since my Gran wasn’t really much of a baker, but purchased at the high street bakery, the Co-Op or Marks & Spencer. Our British readers will probably know exactly the kind of cake – very moist and un-iced. The following recipe is a British one and in typical fashion the measurements are by weight and not cups. If you don’t already have one, this is a perfect excuse to get a little digital scale for your kitchen! The dark molasses that I used was a substitute for “black treacle” and the light corn syrup was a substitute for “golden syrup”. If you have access to the British ingredients by all means use them!