Making ginger cake

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Country Baker

Making ginger cake

When making a ginger cake I find that there are always some pockets of flour left in the mixture. I make sure to cool the melted mixture before incorporating into the sieved flour but don't want to over mix it. Any tips on overcoming this. Thanks.

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Lindsey, Food Editor

For Country Baker

Hello Country Bake,

I think you just need to be a little more vigorous when you beat the syrup mixture into the dry ingredients.

Best wishes

Lindsey

 
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