Starbucks used to do this amazing stem ginger muffin, it was literally THE BEST THING and I still feel a pang of sadness that it no longer sits in their cake cabinet as I wait for my coffee (and make do with a lemon and poppy seed instead…a hard life, I know). I appreciate these emotions are a little extreme, it was just a muffin, but it was a really great muffin. It wasn’t a ginger cake in the traditional sense, dark and heavy, but light, airy and slightly sticky with chucks of actual stem ginger lurking within, all topped with a runny ginger icing (YUM). This recipe that I am going to share with you is about the closest I have ever found – it doesn’t make muffins but a big square cake that can be cut into extra large slices when nobody is looking.
The best recipes are always those which live most of their lives scrunched up, sticky and stained in an old recipe book. I think my mum brought this one home from work one day, but we’ve been making it for such a long time now it has sort of become ‘ours’.
Line your tin, the instructions specify a 7 inch cake tin, I’ve always used this handy oblong shaped one which is about 11″ by 7″ and makes good cake squares of a nice thickness but just see what you have in the cupboard! Then dollop into your bowl the butter and sugar and beat them together until nice a fluffy.
Now add your four eggs, extra points if they are as well traveled as mine…these good little eggs were given to me by my mum last week when I was home. Fresh from her chickens and extra dirty, they sat on the back seat of the car as we drove first across the country from Shropshire to near Nottingham, down to Leicester for the day and back again, then all the way up to Aberdeen!
Beat in your eggs one at a time before sieving the flour into the mixture.
I always use this preserved stem ginger that you can buy sitting in syrup, it is super gingery and the syrup is just perfect for the icing we will make later, so hold that thought. Chop up about 3oz – I always add a little more because I love it so much, and chop rather carelessly so that I find extra big chunks in my cake – and then fold into the mixture along with a little slosh of milk.
Finally dollop into your cake tin, spread flat, and prepare to wait patiently as delicious smells fill the room. The cake cooks for 75 minutes – that’s an hour and 15 for the less mathematically minded of us (which is me, every time)!
When a your cake is a golden brown colour and a knife comes out clean it is cooked and, as tempting as it is, let it cool before icing. I promise it will be worth it!
Make up some icing with as much ginger syrup as you can spare, then making the consistency right with a little boiling water. Allow it to drip deliciously into pools down the side of the cake, but make up a bit more thicker icing if it runs straight off the middle of your cake leaving it bare! Then decorate with more preserved or some crystallised chunks of ginger. Finally cut into bite sized (or not-so-bite-sized) pieces.
Iced Ginger Cake
For the cake:
8oz soft brown sugar
4 eggs (well traveled or not!)
10oz self raising flour
3oz preserved ginger (chopped in accordance with your preferences)
2 tablespoons milk
For the icing:
6/8oz icing sugar
What to do:
Grease and line your chosen tin.
Beat the butter and sugar until soft and fluffy. Beat in the eggs, one at a time. Sift the flour and salt into the mixture, then add the chopped ginger and milk. Fold all of this in until it is all well incorporated. Turn mixture out into the prepared tin.
Bake for 75 minutes, above the centre of the oven at 180 degrees C/350 degrees F/gas mark 4.
Once your cake has cooled sieve the icing sugar into a bowl and then add the ginger syrup and a little water until you have a thick but spreadable runny icing. Spread over the top of your cake and allow to run down the sides a little, then decorate with more preserved or crystallised ginger pieces.