This dense cake is full of ginger flavour, not too sweet and great with tea. This recipe is a modification of the “Gingerbread” recipe in Making Fresh Bread part of the Love Food series printed by Parragon Books Ltd.
Ginger Apple Cake
- 2/3 cup of butter
- 3/4 cup of packed brown sugar
- 3 tbsp molasses
- 2 apple grated or diced finely
- 2 inch piece of ginger grated
- 2 tsp of lemon juice
- 2 cups of flour
- 2 tsp of ground ginger
- 1/2 teaspoon of nutmeg
- 1 tsp baking powder
- 2 tsp baking soda
- 1 egg
- 2/3 cup of milk
Preheat oven to 325 F.
In a saucepan melt butter, sugar and molasses over medium low heat. Once melted and well combines set aside to cool.
Peel, core and grate or dice dice apple.Add lemon juice and grated ginger, stirring well and set aside.
In a large bowl sift flour, spices, baking soda and baking powder. Make a well in the center and add the egg and milk, cooled butter mixture and combine with a wooden spoon. When it is mixed well add apples and ginger. Place in a cake tin or 2 loaf pans and bake for 30-35 minutes.