Here is the recipe..
Sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves into a large bowl…
With an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 2 to 3 mins…
Add eggs, one at a time, mixing well after each addition…
Beat in Vanilla and ginger…
Reduce speed to low; gradually add flour mixture and beat until just incorporated…
Transfer batter to prepared pan;smooth top with a spatula. Bake until a cake tester comes out clean 50-55 mins…
Ingredients
- 1 cup Unsalted Butter (226 gms @ room tmep)
- 1 1/4 cup Plain flour
- 3/4 tsp Salt
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground cinnamon
- 3/4 - 1 tsp Ground ginger (I used fresh ginger)
- 3/4 tsp Freshly grated nutmeg
- 1/4 tsp Ground cloves (I didnt use this)
- 1/2 cup Packed dark brown sugar (I used light brown sugar)
- 1/2 cup Sugar
- 4 large Eggs (at room temp)
- 1 tsp Vanilla essence
- Icing sugar (for dusting)
Instructions
- Preheat oven at 180 C, 10 mins before baking. Butter a 9-by-5-inch loaf pan and line with a baking or parchment paper.
- Sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves into a large bowl. With an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 2 to 3 mins. Add eggs, one at a time, mixing well after each addition. Beat in Vanilla and ginger. Reduce speed to low; gradually add flour mixture and beat until just incorporated.
- Transfer batter to prepared pan;smooth top with a spatula. Bake until a cake tester comes out clean 50-55 mins. Transfer pan to a wire rack to cool completely. Run a think knife around edge of cake to loosen. Turn out cake onto a serving platter; dust generously with icing sugar.
Notes
The batter tends to be super curdled after adding eggs, but it will come together after adding flour.
My cake was baked in 50 mins. If the top of the cake begins to brown fast, but the middle remains under cooked, place an al.foil loosely over the cake tin and continue baking. You can check the doneness of cake around 45 mins of baking.
he cake can be stored at room temp in an airtight container for upto 3 days.
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Hi maria, want to know b4 preparing ginger’s ground juice put ? or grated to put ?
Thanks & regards
Judith
Sorry…I meant 1tsp ginger powder
Tried this Maria…came out good. The texture was soft. I used 1 tbsp of ginger powder but it was the cinnamon and nutmeg that had the prominence in aroma and flavor. Also I felt that 3/4tsp salt made it a tad bit too salty. Any suggestions to get a stronger ginger flavour ? My family enjoyed it with whipped cream…thanks for the recipe
Hi Julie,
Thanks for trying this cake. Nice to know that it came out well for you. Yeah this taste is more like a spiced pound cake. may be next time you can use a combination of fresh ginger and ginger powder, to get more ginger flavour. The original recipe called for 1 tsp salt and I reduced it to 3/4 :) However, if you felt it was a bit salty, may be you can use 1/2 tsp next time.
Cheers
Maria
Hi Maria chechi
Always a fan of your recipies, cakes look yummy
Just a suggestion can you please post a carrot cake recipe, maybe an easier version (cooker or microwave option), not everyone has an oven and a microwave option will suit us.
Thanks
Arun
Hi Arun,
Thank you very much :) I’ve already posted three diff versions of carrot cake, you can see the recipes here: https://mariasmenu.com/desserts/carrot-cake, https://mariasmenu.com/favourites/moist-carrot-cupcake-with-cream-cheese-frosting, https://mariasmenu.com/snacks-starters/carrot-and-apple-muffins-bread. You can see the details of baking in MW here: https://mariasmenu.com/desserts/double-chocolate-brownies-and-all-you-need-to-know-about-microwave-baking-guest-post
Hope this helps..
Cheers
Maria
Sorry for my ignorance Maria, I’m going to try Carrot cake first then this one.Thanks again.
It’s ok Arun, no worries :) Hope you get to try the carrot cake soon. Happy baking!
Cheers
Maria
Hi Maria…will try this for sure. Do you have a good recipe for gingerbread cookies? Been looking around with no luck.
Smitha
Hi Smitha,
Sorry dear, I havent tried it yet :(
Cheers
Maria