Right… you’ve probably had this cake before (since most of the people who read the blog get fed fairly regularly with supplies of my cakes) but that’s no reason not to be excited by this recipe! Back when I was baking professionally for a couple cafes this was the cake that people kept on coming back for and so its recipe was (naturally) a secret kept under lock and key with hybrid ninja monkey guards patrolling it 24 hours a day. However, since I can’t really bake at the chocolate shop the guards seemed a little redundant and not really worth the amount they were costing me in fresh fruit and so they’ve been let loose onto the mean streets of London to earn their living the way that nature intended (pickpocketing and busking of course) and the secret cake recipes held within shall roam freely through the internet. So without further ado, here’s the recipe for…..

Sprunty’s Amazing Spicey Gingerlicious Cake-a-go-go!!

150g of muscavado sugar
2 eggs

350g of molasses

200g of walnut oil

LOTS of candied ginger or a piece of ginger about the size of a ping pong ball except grated

250ml of water + lapsang tea leaves to make it into tea

200g of plain flour

200g of self raising flour

2tsp of baking powder

1 teaspoon of cinammon

1 teaspoon of milled black pepper

1/2 teaspoon of chili flakes

3 teaspoons of dried ginger

1 teaspoon of paprika

2 ground cardamon pods

Ok, I know the ingredient list looks a little intimidating, but it’s really not so bad. The only essential bits are the molasses and dried ginger… and the bits that make it a cake like flour and stuff of course; everything else is strictly optional, just mighty tasty. The spice mix at the end is just my own personal preference (it’s more or less Sprunty’s-secret-spice-mix-no.2 except with “teaspoon” rather than “two and bit shakey-shakeys” or whatever), it tastes great with just about anything so just mess about with spices that you like and see what happens. The other nice thing about it is that it’s close to foolproof in the mixing, makes one helluva big cake and keeps and in fact improves for weeks. So, ready to make it? Sure you are!

Turn on the oven to 160 degrees C and take out and grease your biggest baking pan (I use two bread loaf tins). Empty your kettle, put the 250ml of water in, boil it, pop it in a tea pot to brew while you mix the molasses, eggs, oil, sugar and ginger in a big bowl until it’s a nice even gloop. Strain the tea and pour about 50ml or so into the gloop, use a whisk and beat it reasonably vigorously to make sure it doesn’t seperate, then add the rest of the tea and mix it until it’s even.

Combine all the rest of the ingredients in a second bowl and stir them until they’re evenly mixed and then add it a little bit at a time to the sugar/tea/oil gloop until everything is all in one bowl. Give it a quick mix around and make sure to beat out any lumps of flour and then pour it into your baking pan(s).

Bake it in the oven until you can poke a toothpick into it and have it come out greasy, but not covered in brown gunk. It takes the bread tins about an hour so to do it in my oven, but it’ll depend a lot on how thick your cake is as to how long it’ll take to cook. Just test it every fifteen minutes or so after 40 minutes and see how it goes.

After it’s done take it out of the oven and let it cool off completely and preferably overnight if you want it to come out of the tin in one piece. If you’re going to eat it though then just grab a spoon and a pot of creme fraiche and attack!!!

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