Prepare to embark on a mouthwatering journey that will transport your taste buds to a world of warm, spicy comfort! This isn't just another cake recipe - it's a time-honored British classic that promises to fill your kitchen with an intoxicating aroma of ginger and nostalgia. Whether you're a baking novice or a seasoned pro, Jean Toynbee's Ginger Cake is about to become your new obsession, guaranteed to impress family and friends with its rich, moist texture and bold, warming flavors that dance on your palate.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup molasses
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easier removal.
- In a large mixing bowl, cream together the unsalted butter and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the molasses to the butter and sugar mixture, and mix until well combined.
- In a separate bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. This helps to evenly distribute the dry ingredients and removes any lumps.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a denser cake.
- In another bowl, beat the two large eggs until they are slightly frothy. Add the beaten eggs to the batter and mix until fully incorporated.
- Carefully stir in the cup of boiling water. The batter will be quite thin, but this is normal and will result in a moist cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is or dust it with powdered sugar, or even top it with a cream cheese frosting for an extra treat.
- Slice into 12 pieces and enjoy your delicious Jean Toynbee's Ginger Cake!
Tips
- Ingredient Temperature Matters: Ensure your butter is at room temperature for easier creaming and a smoother batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Boiling Water Secret: The boiling water might seem unusual, but it's key to creating an incredibly moist cake - trust the process!
- Spice Freshness: Use fresh ground ginger and cinnamon for the most vibrant flavor. Check your spice jar's age before baking.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: This cake actually tastes even better the next day, as the flavors continue to develop. Store in an airtight container at room temperature for up to 4 days.
- Serving Suggestions: Enjoy plain, dusted with powdered sugar, or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
