2016-05-12 Thu


Christopher Greaves Home_DSCN4051.JPG

You know how I hate to brag.

Christopher Greaves Home_DSCN4052.JPG

But admit it, at times I have reason!

Ginger Cake

Preheated oven to 350º

½ cup cooking margarine; I use rectangular cakes that arrive in a small carton. Chilled, they drop easily from the paper wrapper. I leave them in the bowl for a few hours to soften up for easier mixing.

4 eggs, but in truth two would probably do.

I start the mixer with the margarine and eggs and then add ingredients in the sequence shown

½ an inch of fresh ginger root, grated. I don’t bother to peel it.

¾ teaspoon of salt. I have stopped buying salt on the advice of my doctor, so now I just lift a few extra packets if I find myself in a café or fast-food place. I figure one or two of those little sachets are enough salt.

1 level tablespoon of ground nutmeg

1 level tablespoon of ground cinnamon

1 level tablespoon of ground ginger (yes, as well as the grated ginger!)

4 level tablespoons of milk powder.

1 level tablespoon of baking powder. There’s a joke in there somewhere about a level of leavening.

1 level (hah hah!) tablespoon of vanilla extract.

The mixer is still running. At this point is has blended all the liquid and taste ingredients; all that remains is to introduce the dry constituents, major by volume.

3 half-cups of sugar. I find it easier to measure three little plastic ½-cups than to estimate a half of a big cup.

4 half-cups of all-purpose flour. I suppose one could use cake flour and omit the baking soda. Next time ...

Like my mother, and her mother before her, stretching all the way back to when margarine first arrived in paper-wrapped cakes, I line the cake pan with margarine paper, dry side inwards and margarine-side facing the pan.

The mixture pours in to the cake pan and settles flat.

Into the oven for anything from 35 to 60 minutes, depending on the dimensions of the pan and the wetness of your mixture.

Test with the traditional wooden chopstick which I brought home last time I ate Chinese buffet. If the stick comes out dry, the cake is ready.

Turn onto a cooling rack and try to ignore it for at least thirty minutes.