A light, fluffy cake flavoured with stem ginger, stem ginger syrup and ground ginger, studded with sweet glace cherries. Perfect for afternoon tea.
- 225g self-raising flour
- 1 tsp. ground ginger
- 175g brown sugar
- 175g butter
- 100g glace cherries, chopped
- 3 eggs
- 2 tbsp. ginger syrup (from the stem ginger jar)
- 2 tbsp. milk
- 1 tbsp. golden syrup
- 5 pieces stem ginger, chopped
Preheat oven to 170C and grease and line a 23cm cake tin.
Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, adding flour if the mix looks set to curdle. Stir in the ginger syrup and golden syrup.
Sift in the flour and ginger and stir to combine. Fold in the glace cherries and stem ginger and add milk to thin, if necessary.
Turn the cake batter out into the prepared cake tin and bake in the oven for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes then turn onto a wire rack to cool completely.