Dark ginger cake

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A dark ginger cake for a grey and rainy Sunday afternoon. Lois’ dark ginger cake is one of those cakes that gets better with age, but it’s also one of those cakes that is absolutely delightful eaten on the day its baked while the top is still crunchy. The (let’s face it, obscene amount of) treacle imparts a dark bitterness to this very moist and rich cake. A slice of dark ginger cake is perfect with a dollop of Chantilly cream (cream laced with icing sugar and vanilla paste) for dessert.

Dark ginger gake (Lois Daish, Good Food, p.97-98)

200g butter, softened

200g brown sugar

4 free-range eggs

500g treacle

100g raisins or sultanas

100g crystallised ginger, chopped

400g plain flour

2 teaspoons ground ginger

1/2 cup milk

1 teaspoon baking soda

Preheat oven to 170°C. Grease and line the bottom of a 22cm loose-bottomed cake tin. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Pour in the treacle and beat until the mixture turns a deep caramel colour. Add the raisins and crystallised ginger. Sift in the flour and ginger and stir to mix. Heat the milk in a saucepan until hot but not boiling and add the baking soda; stir to dissolve. Add the milk mixture to the cake batter and stir to incorporate. Pour the batter into the prepared cake tin and bake for at least an hour. If the cake starts to get too dark on top you may need to cover loosely with tin foil. Cool on a cake rack.