This is a guest post from
Pig Pig's Corner.
This cake is spicy, really rich, dense and moist. More like a steamed pudding or a fruit cake. See the lovely golden brown color? Read on to find out about the secret ingredients!
Crabbie's is running a competition, ‘When One Has Guests’, on their
blog and the winner will win a cooking lesson for two. What you have to do is to come up with a recipe using Crabbie’s Alcoholic Ginger Beer as the main ingredient and leave the recipe as a comment on the Crabbie’s blog by Friday 4th March. The winner with the best recipe will receive a cookery lesson in the winner’s own home, learn how to become a culinary wizard and host their own spiffing dinner party! This competition is only open to residents of England, Scotland and Wales aged 18 or over, so do join in the fun!
was launched in 1801 by a man called John Crabbie in the Edinburgh port of Leigh. Ginger Wine was first made, and it was in fact used as a cure for seasickness in sailors. Crabbie’s Alcoholic Ginger Beer is a new addition and was launched in 2009. It contains 4 secret ingredients along with steeped ginger, which is still shipped all the way from the Far East, just as the first Scots Merchant Adventurers did all those years ago.
My original plan was to make a ginger beer bread until I came across this recipe. It involves golden syrup which I had a lot of leftover from using just 2 tablespoons for my
Indonesian layer cake. I made a few changes depending on what I had in my pantry. I used butter instead or oil. Added a bit of salt to balance the sweetness of the cake. Walnuts and raisins for the extra texture and flavour. The original recipe calls for 260 ml of golden syrup but I used whatever was left, which was about 1 cup. The golden syrup adds a lovely toffee-like flavour to the cake and gives the cake a nice golden-brown colour. The cake is spicy, really rich, dense and moist. More like a steamed pudding or a fruit cake.
Ingredients: 9-inch cakeAdapted from the Good Food channel website
- 260 g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100 g unsalted butter - softened at room temperature
- 3/4 cup caster sugar
- 1 cup golden syrup
- 3 eggs
- 1 tbs grated fresh ginger
- 1 tsp cinnamon
- 3/4 cup ginger beer
- 1 cup walnuts - coarsely chopped
- 1 cup raisins
Directions:
- Pre-heat the oven to 150°C.
- Lightly grease a 9" round pan and line the base with parchment paper.
- Sift together plain flour, baking powder and salt.
- Beat butter, caster sugar and golden syrup until well mixed.
- Slowly mix in eggs, one by one.
- Add in ginger and cinnamon.
- Pour in half the flour mixture, mix.
- Add in all the ginger beer and mix.
- Mix in the rest of the flour mixture.
- Lastly, mix in walnuts and raisin.
- Pour into a greased baking tin and bake for about 1 hr 15 mins-1 hr 30 mins or until a skewer comes out clean when inserted into the cake.
Recommend
Comments (4)
this looks delicious! does it kind of taste like rum cake?
o my gosh, that sounds and looks delicious! i like ginger beer so the cake must taste great. the recipe seems complicted though
i hope it works with the virgin ginger beer too...
oh that looks so good! I want some! Alcohol in dessert is fine with me. Rum cake is one of my favorite baked goods. Best use of rum I can think of.
yummm