Dark Ginger Cake

Dark Ginger Cake Jo Ana, that baked this beautiful Ginger Cake cake, says it is absolutely perfect for winter nights and tastes even better if wrapped in foil and left for 3-4 days.   However she also says and I can confirm, it is very difficult to wait due to the sensational flavour!

It was the first cake baked with Tilly - the travelling swirly pan.    By the way, shall we talk about the Peoplehood of the travelling swirly pan?

The idea is quite simple:  A pan that travels around being shared by bakers all over the country.     The project has been going on for almost an year now in North America and Australia.   Here, down under, the pan was named “ Matilda”  (or Tilly to close friends ;-))

While waltzing around, Tilly has been engaging in several charity initiatives and once she has visited hundred Aussie homes she will be raffled for charity and her journal is (hopefully) to be published – all profits to go towards charity.

I am not quite sure were Jo Ana got this recipe from and If you know, just leave a msg in the coments and I will be happy to give credits to it.     The reason I want to share  it today with you is that
this week we got a new sponsor:  Belling that produces kitchen appliances and that will be offering free baking classes in Melbourne with Tilly AND will be donating $1 dollars for each unique access
to their web coming from our website.   

The charity that will benefit this time is  The Sacred Heart Mission (http://www.sacredheartmission.org/)  that assists hundreds of people who are homeless or living in poverty by helping them find shelter, food, care and support.
To show your support, get clicking!   It will take just a minute,  visit the page:  

Feel free to browse around the Australian Peoplehood website and learn more about the project.   Our global website is:  http://www.travelingswirlypan.org/

Do you enjoy baking?   Why not subscribe for a Tilly or Dorothy Visit?? 

For now enjoy the cake!


Dark Ginger Cake
Serves: Cost:$$ | Difficulty:  Medium | Time: 1h

  • 250g self raising flour
  • 125 g butter
  • 2 x teaspoons ground ginger
  • Half teaspoon ground cinnamon
  • 1 x teaspoon bicarb of soda
  • Half teaspoon grated nutmeg
  • 200g black treacle
  • 4 x pieces of stem ginger
  • 2 x tablespoons syrup from stem ginger jar
  • 60g candied ginger
  • Zest from two lemons
  • 120g natural light Muscovado Sugar
  • 2 x medium free range eggs
  • 250ml skimmed milk
  • pinch of salt
  • extra butter for preparing cake tin


  1. Preheat oven to 180 degrees and  grease a cake pan
  2. Warm the treacle, butter and ginger syrup gently in a saucepan.
  3. Chop the stem ginger into approximately 2cm size pieces and the candied ginger into approximately 5mm pieces
  4. Add the sugar together with the stem ginger, candied ginger and lemon zest to the warm treacle mixture
  5. Stir the mix occasionally to ensure ingredients are well mixed together
  6. Sieve the flour, ground ginger, ground cinnamon, bicarb, grated nutmeg into a bowl and add a pinch of salt
  7. Whisk gently the eggs with the milk in a bowl
  8. Take the treacle mix off the heat and add the flour bowl contents slowly ensuring ingredients are well mixed together.
  9. Add the egg/milk to the treacle/flour and stir until all smoothly combined
  10. Pour the cake mix into the cake tin and place in oven for 40 mins. Test with Skewer when the skewer comes out clean the cake is ready to be taken from the oven.
  11. Test with a skewer coming out clean when cake is ready

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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