Last week in a cafe I had a slice of The Most Incredible Ginger Cake Ever. It was really dark and spicy and treacley, almost bitter, but soft and sticky too. It came with a little pot of salted butter to spread on which was incredibly indulgent.
I only have a parkin recipe, which has failed every time I've tried it.
Does anyone have a reliable ginger cake recipe, ideally for a loaf tin shape?
I make this without the syrup and without the lemon icing, so it develops that soft slightly sticky crust after cooling overnight. Without the additions it is a lovely dark plain gingerbread that can take buttering or spreading with cream cheese.