If you like ginger snaps, you'll love this moist and delicious ginger cake. A great seasonal treat for the fall and winter.
8 tbps unsalted butter, softened
1 cup corn syrup
1/2 cup dark brown sugar
3/4 cup milk
1 tsp syrup from chopped ginger jar
finely grated zest of 1 orange, or 1/2 lemon
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
3 tsp chopped ginger
1 large egg, lightly beaten
1. Preheat oven to 340 degrees F ( 170 degrees C). Grease 8 in square cake pan, and line the base with parchment paper.
2. In a saucepan, gently heat the corn syrup, sugar, butter, milk, 1 tsp of the chopped ginger, and ginger syrup until the butter has melted. Add the orange or lemon zest and leave to cool for 5 minutes.
3. In a large mixing bowl, sift together the flour, baking powder, salt, baking soda, pumpkin pie spice and cinnamon. Pour the warm liquid ingredients into the dry ingredients and beat them well, using a balloon whisk. Stir in the remaining chopped ginger and beaten egg.
4. Pour the batter into the pan and cook 35-50 minutes, until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the pan for 1 hour before turning out to cool on a wire rack. Remove the parchment paper before serving.
If desired, dusk the top with confectioner's sugar. This desert goes well served warm with some vanilla ice cream or whipped cream.