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Has anyone made the ginger cake from the TANA RAMSEY family kitchen book?

(31 Posts)
DANCESwithDumbledore Mon 06-Aug-07 11:06:20

Could you quickly tell me what size tin you used....I've just started bunging ingredients together and realised it doesn't say!

jaynehater Mon 06-Aug-07 11:12:20

SOrry, Dumbledore, I did it in muffin cases and reduced the baking time a little - I generally do that with cakes if they're for family use only as it saves me having to adjudicate slice-cutting

It is lish though.

Bluestocking Mon 06-Aug-07 11:14:07

Any chance of you posting it? I love a good ginger cake, me.

DANCESwithDumbledore Mon 06-Aug-07 11:16:39

Yep, will do when I have finished! So, do you reckon it would be ok in a 7" round cake tin then...only have one loaf tin...

Bluestocking Mon 06-Aug-07 11:18:38

bless your heart, DwD!! <drools> <wipes chin, hopes no-one noticed>

DANCESwithDumbledore Mon 06-Aug-07 11:21:43

<passes tissue>
JH, where are you?!

jaynehater Mon 06-Aug-07 11:22:12

Here. Am I needed?

DANCESwithDumbledore Mon 06-Aug-07 11:26:50

11.16 post jh...covered in syrup...

jaynehater Mon 06-Aug-07 11:29:21

Just read back. I see [dawning comprehension]

Er, I think you might need two 7" if I remember rightly. The quantity was enough to make a full tray of fat muffins, as I remember. Half fill your 7" tin, then if there's plenty left over use your loaf tin, that will be much more forgiving of a smaller quantity (if it's a smallish loaf tin, not a 4lb number!)

You're going to have ginger cake coming out of your ears

jaynehater Mon 06-Aug-07 11:30:29

Are you always covered in syrup?

DANCESwithDumbledore Mon 06-Aug-07 11:32:58

Argh! Was yours quite runny, my tins are those with removable bottoms so it will leak out! DAMMIT...My loaf tin is smallish...WHAT NOW?!

jaynehater Mon 06-Aug-07 11:33:22

I would just lob it in till it reaches 1/2 to 2/3 full, and judge by eye how much batter you'll have left over. I'm so sorry I can't be of more help. I'll do nearly anything to save myself greasing a cake tin - hence all the muffins and loaftin liners

I want to make cake now.

jaynehater Mon 06-Aug-07 11:33:58


That last post was before the removable bottom one.

Yes, mine was super runny.

DANCESwithDumbledore Mon 06-Aug-07 11:37:21

Hee Hee! Right, half in the loaf tin...will the mixture cope if I just cover it and put it in the loaf tin when the first one is done I wonder?

jaynehater Mon 06-Aug-07 11:37:25

Cover the base part of your tin with foil, add the outer but leave the foil hanging down the way, then seal, and bring the foil up around the outside of the tin. That should stop it dripping?

jaynehater Mon 06-Aug-07 11:38:15

Dances, I think we're in slightly different time zones

I'm lagging behind!

jaynehater Mon 06-Aug-07 11:39:01

The batter will be fine just covered, but you'll need to keep your cooker on an extra 45 mins! Hope it's not hot where you are

DANCESwithDumbledore Mon 06-Aug-07 11:41:58

Crisis over, borrowed another loaf tin from a neighbour! Will post recipe later. Don't know how the cake will be but the mixture is delicious

DANCESwithDumbledore Mon 06-Aug-07 11:43:06

It is quite warm here after cr*p start. DC are in garden with a friend's daughter (who is a bit older than them) 'tis bliss to cook without 'help'!

Pannacotta Mon 06-Aug-07 11:43:44

Cant help sorry but just wondering if its worth getting the book?

jaynehater Mon 06-Aug-07 11:49:11

I got it in Waterstones, they had it on offer for a fiver if you bought other books.

It's not one I would have bought ordinarily, to be honest, it seemed too... ordinary, I suppose is the word, but I have to say it's become one of my standbys for real day to day cooking, there's not too much faffery, IYKWIM.

It is what it says it is - family food.

jaynehater Mon 06-Aug-07 11:55:58

Dances, I'll do the recipe if you're still busy -

Preheat oven to 170C/325F/Gas3

Melt 5oz butter, add 1tsp each cinnamon & ginger.

Fry for a minute, gently, add 1tbsp black treacle, 3 tbsp golden syrup, 4 1/2 oz soft dark sugar, and 1 dessertspoon grated fresh ginger.

While they melt, mix 9fl oz full fat milk with 2 large eggs.

Weigh 9oz plain flour into a separate large bowl.

In a small cup, dissolve 1tsp bicarb of soda with 2 tbsp warm water.

Mix milk and eggs into melted butter mixture (don't let it get too hot, you'll have scrambled eggs) and pour all wet ingredients, including bicarb, over the flour and whisk.

Bake for 45 minutes in the container of your choice, and we'll be here to help you pick!

DANCESwithDumbledore Mon 06-Aug-07 12:01:22

5oz unsalted butter
1 teaspoon cinnamon
1 tsp ginger
1tbsp treacle
3tbsp golden syrup
125g/4 1/2oz soft dark sugar
1 dessertspoon grated ginger
259ml/9fl oz of full fat milk
2 large free range eggs
300g/9oz plain flour
1 tp bicarb of soda dissolved in 2 tbsp warm water

1 Pre heat oven to 170 c/325 F/Gas 3

2 Melt butter in med saucepan and add cinnamon and powdered ginger. Fry gently for acouple of ins before addting treacle, golden syrup, sugar and grated ging.

3 While these are melting, mix milk and egss and put flour in separate large bowl

4 In a small cup, mix together the bicarb of soda and warm water

5 when the butter mixture has melted mix in the milk and eggs

6 Finally pour all the wet ingredients (including bicarb) over the flour and mix well with a balloon whisk

7 Divide between two cake tins and bake for 45 mins (she says the idea is to have one to eat, one to freeze)

8 Place on a cooling rack and cool before slicing

DANCESwithDumbledore Mon 06-Aug-07 12:01:53

DAMMIT...wish I checked the thread before I bothered with all that!

DANCESwithDumbledore Mon 06-Aug-07 12:02:51

This is the first thing I've tried out of it but a friend made the beef guiness pie thing and it was good. I fancy trying the macaroni cheese thing with tomatoes and bacon...mmm...

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