Country Farm Cakes Blog

A taste of things to come

We’ve been busy creating new recipes to add to our existing luxury fruit cakes online. This morning our bakery was filled with the aroma of warm stem ginger as Dad was honing his masterpiece Sticky Stem Ginger cake. He makes these with stem ginger pieces in a ginger syrup and then adds more ground ginger to give it a real kick! Once out of the oven and whilst warm he made a stem ginger syrup and drizzled this over the top. The finished cake looks amazing, but more importantly tastes incredible. It is a real homage to all things ginger. Definately a cake to be enjoyed with a steaming mug of tea, indoors on a cold miserable wintery afternoon. But then again, ginger cakes are his thing. Nobody makes them like he can. If you like all things hot and gingery then this cake is definitely for you.

 

Oddly enough, when we’ve been at shows or tastings and have been sampling ginger cake, the response has been as if we were sampling marmite. Some people thought there was not enough ginger and that a ginger cake should give you a firm thump in the chest, whilst others think it’s too strong. Dad’s ginger cakes fall into the former category as we are firm believers that a ginger cake should leave you with a warm glow. For a sneak preview of Dad’s sticky stem ginger cake, take a look at the picture below. This cake is only one of a range of everyday handmade cakes we will be introducing within the next two months. As you would expect, they are all made with Rob Bookham’s marvellous handmade Sussex butter, my Uncle’s free range eggs and the same luxury ingredients we always use in our artisan kitchen. Leave a reply to this post, we’d love to hear what your thoughts on ginger cake are. We can’t wait to have all our fabulous English handmade cakes online for you to try. We will have something  for your to enjoy with your morning coffee through to proper English homemade cakes to share with family and friends.

Dad's Sticky Stem ginger syrup cake, perfect with a steaming mug of tea, or served warm with custard or Creme Fraiche for a fabulous Winter pudding.

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