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Nick made this cake for our most recent cake club meeting and it proved to be highly regarded.




The brief was once one’s non-public non-public attitude on Easter and as Nick might be very so much partial to ginger cake he decided to make one in an angular tin, embellished with a few mini eggs.



The tin was once a purchase order order from Ikea a few years once more and I don’t think they have got it in stock any further.  This is a excellent tin, makes an bizarre cake glance just a little further eye-catching and I have found out that it actually works for any recipe that uses each a 2lb loaf tin or a 20cm round tin.  Because of the shape it’s particularly just right for truffles that you don’t want to ice or enhance to cause them to glance tempting. 


No longer that this cake was once in any way bizarre – in no way.  The recipe comes from the Whitworths internet website and makes use in their crystallised fiery ginger, of which we passed off to have a packet inside the cupboard.  The prunes are Agen prunes, gloriously sticky problems from the south of France and not anything similar to the dried deficient members of the family usually masquerading as prunes in other places.  (Other really nice prunes are in spite of everything accessible.)  One of the units where you unquestionably get what you pay for is prunes.




There are lots of people who have an aversion to prunes – or see them as slightly little bit of a comic story – their medicinal and constitutional homes being the muse for numerous a jest about earlier folks’ homes, school dinners and additional.  Nevertheless, I imagine you would be laborious pressed to resolve that the deliciously sticky fruitiness of this cake comes from the standard (or holy) prune, it merely tastes strongly of ginger with a fruity texture and flavour.  A very good hit and one I can be making yet again. You perhaps can see the original recipe proper right here.




25g crystallised ginger, finely chopped

70g just right top of the range prunes

150g golden syrup

50g black treacle

110g dark brown clean sugar

150g unsalted butter

8g flooring ginger

2g flooring mixed spice

2 eggs

2 tlsp semi skimmed milk

120g self raising flour



Preheat the oven to 160 C / 140 fan / gas mk 3.  Grease and line an 18cm round tin.  (Or grease with cake release paste if using a fancy tin.)

Purée the prunes in a foods processor (or chop them very finely) then transfer to a large saucepan.

Upload the golden syrup, treacle, sugar and butter to the pan and stir jointly on low heat until calmly blended.

Remove from the heat.

Stir inside the flooring ginger, mixed spice and chopped ginger.

Calmly beat the eggs and milk jointly and stir into the pan to sort a blank batter.

Sift over the flour and fold into the batter.  Transfer to the in a position tin.

Bake for roughly 1 hour until springy to the touch. 

Remove from the oven and cool inside the tin.

Dust with icing sugar previous than serving.


Cuts into 10-12 slices.


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