Preserved Ginger Cake

40 minutes - 50 minutes

Makes 15 squares

This recipe is from Delia's Cakes.

In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone.

But this time round we have used the all-in-one method, so it’s much easier, and we’ve discovered the whole thing freezes beautifully for up to a month.

The Delia Online Cookery School: Watch how to make more of Delia's cake recipes in the video on this page.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Preserved Ginger Cake witout nuts!

Asked by: jc540724

I often make Delias gingercake but will now need to make it without nuts. Do I use an extra tablespoon of flour instead of the ground almonds, or leave it out with no substitution, or add a tablespoon of something else? Many Thanks, Janet

Answered by Lindsey: Hello Janet, I would omit them and not change anything else. Kind regards Lindsey

Round Preserved Ginger cake

Asked by: sueha

Hi Lindsay Can you help please? I would like to make the Preserved Ginger Cake and wondered if i could use a round pan - say a 23cm cake pan? thank you for you help in advance best wishes Sue

Answered by Lindsey: Hello Sue, We haven’t tested it but I think a 23cm round tin should work. Kind regards Lindsey

Preserved Ginger birthday cake

Asked by: Babooshka

Hello, I'm making Delia's Preserved Ginger Cake with lemon flavoured icing. The one made in an oblong tin. I would like to pipe a message onto it, but I'm not sure if it would work. I would like to end up with a kind of flavourless piped message, because I don't want to overpower the rest of the cake, as it's quite strong as it is. What kind of piping, if any, would you recommend? Thanks in advance!

Answered by Lindsey: Hello, I would just make up a little more of the Icing (but a slightly thicker pining consistency) and colour it in a shade that works for you. Kind regards Lindsey

Method

Begin by placing the opened tin of black treacle in a saucepan of barely simmering water to warm it and make it easier to spoon.

Meanwhile sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, golden caster sugar, eggs, treacle and ground ginger. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. After that fold in the milk, along with the heaped tablespoon of ground almonds and the ginger syrup. Then chop 5 of the pieces of stem ginger fairly small and fold these into the cake mix too.

Spread the cake mix in the tin, level it off with the back of a tablespoon and bake for 40–50 minutes near the centre of the oven or until the cake is risen, springy and firm to the touch in the centre. Leave to cool in the tin for 10 minutes, then lift the cake out of the tin using the liner and place it on a wire rack. Then, holding the liner at one end, use a palette knife to slide the cake directly onto the rack, and leave until cold.

For the icing: sift the icing sugar into a bowl and mix with enough lemon juice to make the consistency of thin cream. Spread the icing over the top of the cake, and never mind if it dribbles down the side in a few places – it looks nice and homemade. Cut the remaining 2 pieces of stem ginger into 15 pieces and arrange in lines of three across the cake. Watch our Cookery School Video for Layering and Icing Cakes on this page.

For serving, cut the cake into 15 squares.

Ingredients

225g self-raising flour

1 slightly rounded teaspoon baking powder

175g spreadable butter

175g golden caster sugar

3 large eggs

1 tablespoon black treacle

1 level dessertspoon ground ginger

2 tablespoons milk

1 heaped tablespoon ground almonds

2 tablespoons ginger syrup (from the preserved ginger)

7 pieces preserved stem ginger

For the icing and topping:

225g white fondant icing sugar

juice of 1 large lemon

Equipment

To make this you’ll need a Delia Online Oblong Tin 20cm by 26cm, 4cm deep, buttered and with a liner.

The Delia Online bakeware range is now available online, and you can buy our Oblong Tin and Liner direct from Silverwood.
Click here for the tin
Click here for the liner