A birthday comes but once a year and deserves to be celebrated . . . even if you are on the downslide towards 60. Yes, today I turn 56. I am now officially closer to 60 than I am 50 . . .
As sad as that might be . . . I still gotta celebrate! And that means cake. In the past I have made delicious creations such as . . .
Raspberry Celebration Cake
A beautiful victorian style sponge, chock full of fresh raspberries and filled with buttercream and raspberry jam . . . and a drizzle icing on top
Lemon Pound Cake with a Blueberry Sauce
A lovely buttery cake with full on lemon flavour a scrummy icing and then a beautiful blueberry compote.
Chocolate Lamington Cake
Oy!! Chocolate and Cream! Need I say more???
This year I decided to treat myself to a beautiful ginger cake. This is my friend Carolyn's recipe which she so generously gave to me. She served it at the Relief Society lunch we had the other weekend and I fell in love with it.
You know how much I love, Love, LOVE ginger!!! (So does Todd, so it's win/win!)
This is moist and spicy, with a lot of ginger heat and then the sweet spiced flavour of mixed spice. (There is a recipe for mixed spice in the right hand side column of this page).
But not only that . . . it is stogged full of candied cherries and ginger pieces . . . such a delightful surprise.
Topped with a runny drizzle and more candied ginger it's just a lovely cake. Moist. Spicy. Rich.
Dig out your prettiest pan for this one! It's a keeper. I have an idea this is one that will taste even better tomorrow, that's if there's any left! Anyhooo . . . Happy Birthday to me!
*Ginger Ring Cake*
makes one ring shaped cake
(or one small bundt cake)
This is lovely and moist and just spicy enough! I love that it has cherries and candied ginger in it. That makes it all the scrummier!
100g of butter, softened (7 TBS)
125g of golden caster sugar (2/3 cup)
100g treacle (1/3 cup molasses)
1 large free range egg
225g self raising flour (a generous 1 1/2 cups)
3 tsp ground ginger
1 1/2 tsp mixed spice (see recipe for mixed spice in the right hand column of my page)
2 tsp baking powder
1/2 tsp bicarbonate of soda
175ml of milk (2/3 cup)
100g chopped candied cherries (1/2 cup)
100g chopped candied ginger (1/2 cup)
Runny Icing to top as well as more chopped candied Ginger
Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a ring shaped cake tin, or a medium sized bundt pan. Set aside.
Cream together the butter, sugar and treacle until light and fluffy. Beat in the egg. Sift together the dry ingredients. Add to the creamed mixture alternately with the milk, beginning and ending with dry. Fold in the cherries and ginger. Spoon into the prepared baking pan.
Bake for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
Once completely cold, place onto a plate and ice with a drizzeable icing and decorate with some more candied ginger.