Traditional Ginger Cake With Rum And Crystallised Fruits
Beautiful looking traditional ginger cake thats perfect for any party.
Ingredients
- 1 tsp Baking Soda
- 60 g Butter cubed, plus extra for greasing
- 100 g Caster Sugar
- 60 g Crystallised Ginger
- 2 tbsp Dark Rum
- 2 tbsp Dark Rum
- 30 g Dried Cranberries
- 1 - Egg beaten
- 30 g Fresh Blueberries
- 30 g Goji Berries
- 125 g Golden Syrup
- 125 ml Milk
- 0.5 tsp Mixed Spice
- 100 g Plain Flour
- 1 pinch Salt
- 25 g Self-Raising Flour
- 30 g SuperValu Goodness Pumpkin Seeds
- 1 tsp SuperValu Ground Ginger heaped
For The Topping
-
50
g
Dried Mango
Method
-
Preheat the oven to 170°C/gas mark 3. Grease a 23cm
x 12cm loaf tin and line the base with non-stick baking
paper. -
Melt the golden syrup and butter together in a small
saucepan set over a low heat. -
Put the flours, baking soda and spices in a mixing
bowl and stir to combine. Stir in the sugar and salt,
then add the milk, egg and rum and mix until smooth.
Add the melted butter and golden syrup mixture, mixing well. -
Pour the batter into the loaf tin and bake in the oven
for 50 minutes, until a skewer inserted into the centre
comes out clean. Allow the cake to cool in the tin for 5
minutes before turning out onto a wire rack to cool. -
To make the topping, put the dried mango and goji
berries in a small saucepan with the rum and gently
warm for 5 minutes. Drizzle the warm rum over the
cake before decorating with the mango, goji berries,
crystallised ginger, blueberries, cranberries and
pumpkin seeds.
