Preserved Ginger Cake with Lemon Icing

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sarah jacintha

Preserved Ginger Cake with Lemon Icing

Hello,

I know this question's been asked before, so apologies in advance...because I didn't note the answers at the time.

It relates to the tin size for the 'Preserved Ginger Cake with Lemon Icing'. I've always wanted to make it and I know it's Delia's favourite. However, I can't find the tin size: 6 x 10 inches (15 x 25.5 cm), 1 inch (2.5 cm) deep. specified by Delia, anywhere.

I know other people have had the same problem but I don't remember reading the replies.

If anyone has any advice re sourcing the correctly sized tin or a viable alternative I would be very grateful.

Also - if anybody has made this cake before, any other tips would be most welcome.

Thanks!

Sarah.

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sarah jacintha

Forgot to add...

Can't seem to find 'molasses syrup' in my local supermarket.

I can find 'Molasses sugar' (on the online version of 'Sainsbury's' that is), but I don't think it's the same thing is it? Will ordinary 'Tate and Lyle's Golden Syrup' do?

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Queen of Puds

Preserved Ginger Cake with Lemon Icing

I made in in the loaf tin I had. The only difference is the depth it comes to. If you have a huge tin why not make a quantity plus a half.

Molasses syrup = black treacle.

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sarah jacintha

Ahhh....

Thank you 'queen of puds'! Treacle - well you learn something new every day...

I've no loaf tin (I'm an occasional cook only) but I have noticed a square cake tin (20 cm) on sale, so I'll probably just buy that instead.


Thank you again!

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sarah jacintha

How my cake turned out

Just in case anyone's thinking of making this cake.

I used a 20cm x 20cm square cake tin (couldn't find the oblong one Delia recommends). I hadn't lined a square tin before, and because the recipe specifies that you line the base and sides I was a bit worried (I'm all fingers and thumbs).

Anyway, I kind of folded the baking paper very crudely and there were bumps in all corners and along the side too. I pressed them down as best as I could (you lightly grease the tin first) but I wasn't hopeful in terms of how the shape of the cake would be affected. However, it turned out nice and square and quite professional looking. So don't worry too much about that, if you've never made it before.

Also, after using a spoon to cream the butter and sugar together, my arm got tired and I carried on using an electric hand mixer instead: Nirvana! Using the microwave to heat the butter (only for 15 seconds or so) helped enormously too.

Now I've got a sweet tooth but even I found the lemon icing a little too sweet.

However the consistency and general flavour of the cake was delicious, and less than 24 hours after I made it the 16 pieces the recipe made are all gone. An extremely warming (it must be the ginger and molasses) experience when consumed with a mug of tea. Perfect for winter days.


A success! Will make it again.

 
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