Bonfire Ginger Cake is a traditional British recipe for a classic rich fruitcake with sultanas flavoured with treacle (molasses) and ginger that's decorated with almonds and which makes an excellent snack for Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British dish of: Bonfire Ginger Cake.
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Ingredients:
100g butter
100g muscovado sugar
100g sultanas
8 tbsp treacle (molasses)
1 tsp ground ginger
2 eggs
200g plain flour
1/2 tsp bicarbonate of soda
50g almonds, chopped
500ml milk
whole almonds, to garnish
walnut halves, to garnish
butter for greasing
Method:
Cream together the butter and sugar until light and fluffy. Stir in the sultanas, chopped almonds, treacle and ginger then beat the mixture until smooth. Add the eggs, one at a time, with about 3 tbsp of the flour, stirring thoroughly to combine after each addition.
Add the remaining flour to the batter then stir in the bicarbonate of soda and the milk. Turn the resultant batter into a well-buttered cake tin, garnish with the almonds and walnut halves then transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until the top is golden brown and a skewer inserted into the centre emerges cleanly (press the almonds into the top of the cake about half way through the cooking time, to decorate).
Allow to cool in the tin for 10 minutes before turning out onto wire rack. Coo completely before slicing and serving.
