Ginger Cake

Ginger and winter go hand in hand . I used to remember mom baking this amazing ginger bread with eggs for break fast. The smell was too heavenly. During the winter season I do make this at-least once a week or when I have some guest over. My kids also like it but not as bread but more as cake.

This has no essence, all the flavours are natural.

Ingredients

• 125 gm butter
• 3/4 cup pancake or maple syrup or golden syrup
• 1/2 cup brown sugar
• 1/2 cup milk
• 2 cups self rising flour
• 1 tsp ground ginger
• 1 tsp ground mixed spices (nutmeg, cinnamon, cardamom)
• Pinch of salt
• 1/2 tsp Baking soda
• 2 eggs well beaten ( u can replace with 1/2 cup yogurt in case you do not want to use eggs)

Method

1. Pre-heat the oven to 180 degree and get a loaf pan or 8 inch pan ready
2. Put the butter, maple syrup, sugar in a sucepan over low heat. Once the butter is melted add milk and stir it. Let the mixture cool
3. Sift the flour, ginger, spices, salt and soda.
4. Beat the eggs and add to the dry flour mixture. Mix well
5. Now add the cooled butter mixture and stir until well combined
6. Pour the batter into cake pan and bake for 30- 35 min
7. Cool it before turning it out.
8. Serve it plain or buttered or topped with lemon icing

The best part of this cake is the smell. My hubby and kids usually can’t wait for it to cool and gobble it quickly. My family prefers it plain but you can top with seeds or nuts of your choice.

Do try this while the season lasts.