Ginger Cake in a Jar
- 200g light muscovado sugar
- 200g dark molasses sugar
- 340g plain flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon mixed spice
- A generous pinch of nutmeg
- 1 vanilla pod (optional)
- 1 teaspoon bicarbonate of soda
- 225g butter, plus extra for greasing
- 2 eggs, beaten
- 190ml milk
Separately sift the flour and sugars into separate containers, then mix the ginger, cinnamon and nutmeg together in a bowl. Sift the flour together with the bicarbonate of soda. Layer half the flour in a 1 litre kilner jar, then add half the light muscovado sugar and then half the dark molasses sugar and top with the mixed spices. Finish by doing the second layer of the flour, and the second layers of the two sugars.
Put the icing sugar into a small sealable bag and in a separate bag put in the decorations. Pop both these bags inside the kilner jar and seal it. Now write your instructions…
Cooking instructions for the packaging
Preheat the oven to 160°C. Grease 2 x 2litre bread tins and line the base with baking parchment.
Stir the eggs and milk into the butter mixture so all the liquids are combined then fold the liquid quickly into the flour mixture with a large metal spoon or whisk.
Pour the batter into the roasting tin and bake in the oven for 45 minutes or until the cake is risen and is firm, and when if a skewer is inserted into the centre of it, it draws off clean. Leave to cool on a wire rack.
For the icing, mix the icing sugar with the juice of half a lemon and split between each cake.
Recipe courtesy of Gizzi Erskine