Ginger Cake

Ginger Cake.

Dead simple this. Only bind is the hour and a half that you have to wait for it to cook!

Ingredients:

6oz Stork margarine
6oz Castor sugar
8oz plain flour
1-2tbls baking powder
3 eggs
2tbls milk
ground ginger to taste - I use around 2tbls, but it depends upon your own predilection for ginger.

What to do:

Blend the margarine and the sugar together. Do this with a wooden spoon for greatest satisfaction, or if you want to cheat(as if!) use a blender. Whip it up, make it nice and fluffy.

Add the eggs one at a time - each time add a small amount of flour, say a tablespoon. Really beat them in.

Add your milk along with another small amount of flour. Again really be quite rough with the mixture.

Now put your wooden spoon away and grab a metal one. This is the bit that you need to be careful with. Gently fold in the remaining flour along with the baking powder and the ginger. Do it really carefully - all of your previous mixing was done the way it was in order to get air into the mix. Don't lose it now!

Finally, pour the mixture into a baking tin. A proper cake tin is best, but if you haven't got one, improvise!

By now, you oven should be up to temp. Around 170 degrees C or gas mark 3.

After an hour and a half, take it out of the oven, stick a wooden cocktail stick in. If it comes out clean, your cake is done.

Leave for a few minutes and then turn out onto a wire tray. Cover and allow to cool.

After a decent period, try a piece. Store in an air tight container.

Cheers, CJ