There is something about this cake that demands it be eaten along with a good cup of tea. As it is served in the Tea & Sympathy teashop, that makes a lot of sense.
It is amazingly delicious. The inside is sticky and soft, packed with sweetness and ginger spiciness. The edges are firmer (though still sticky) and carmelized, almost like a buttery candy. The color is simply gorgeous: a medium golden brown.
Eating it makes me feel like I’m at Tea & Sympathy, sipping vanilla cream tea out of a pretty little cup. In the background, the waitresses are affectionately teasing each other, and silverware clinks gently. I’m at a small table, bumping my knees against my husband's while fighting him to get the last morsel of custard-drenched ginger cake.
Since our trip to Toronto was just cancelled (nothing like having a training company cancel a session only 5 days before it's supposed to start...), I need a little tea and sympathy -- and a slice of ginger cake.
Tea & Sympathy's Spicy Ginger Cake
2 c. all purpose flour
2 Tbsp. ground ginger
1 tsp. baking powder
¼ tsp. salt
1 c. dark brown sugar
1 stick butter, softened
1 ½ c. golden syrup
Preheat oven to 350-degrees F. Butter and flour a 13 ½ x 4 ½ x 4-inch loaf pan (I baked this in a 13x9 pan). Mix together dry ingredients. Mix in eggs, one at a time. Add butter, followed by golden syrup. Bake 40-45 minutes. The cake may sink slightly but will still taste fantastic.
Tags: cooking,baking, Spicy Ginger Cake, Tea & Sympathy, cake, recipe, dessert