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Dark Ginger Cake

Dark Ginger Cake
Ingredients Kg Grams %
Multicake Mix 0 700 100
Butter 0 150 21
Demerera Sugar 0 150 21
Cinnamon 0 10 1.4
Ginger 0 10 1.4
Treacle 0 150 21
Golden syrup 0 150 21
Whole Egg (cold) 0 250 35
Total 1 570
Yield 3.9 loaf cakes @ 400g

Method:

  • Melt butter, sugar, spices, treacle and golden syrup in a bain marie until the butter is melted and sugar dissolved.
  • Cool slightly and beat in eggs in 2 stages. In a planetary mixer fitted with beater.
  • Fold in Multicake mix with beater, until thoroughly combined.
  • Deposit into desired trays/ moulds
  • Bake at 170°c for 60-90 minutes
  • Cool in tins and serve next day for best flavour.