Cake of the Week: Preserved Ginger Cake

CAKE OF THE WEEK

Preserved Ginger Cake 

Our cake this week is an updated version of  Delia's original classic, now made even simpler with the all-in-one method for easy baking, and less washing up!

It still has the warm, spicy sweetness of preserved ginger, and it's perfect for afternoon tea. If one large cake is too much for you remember it freezes beautifully for up to a month, so you can always have a slice ready whenever the craving strikes. Watch our Cookery School video showing you how to slice and freeze cakes into individual portions. 

If you'd like to make the cake in a round tin, replace the treacle or nuts, take a look at the questions Lindsey has answered at the bottom of the recipe.

See Delia's recipe for Preserved Ginger Cake