Not-so-healthy ginger cake – and welcoming a new decade

Wow, it’s 2020 already. How did that happen? I started the decade with a sunrise swim which lasted, oh, seconds at least…

new year swim

We’ve managed some beautiful walks over the holidays – it has been cold, but crisp and clear. On days like this, Edinburgh is even more beautiful than usual – this is a view looking north towards Fife, with mist rolling along the Firth of Forth.Xmas day

We caught up with a friend we hadn’t seen for a while the other day and she pointed out I haven’t blogged for a while. She also requested some more book recommendations, so I will try to include a bit about what I’ve been reading in the next few posts. For now, here is a not-so-healthy ginger cake recipe. I didn’t have any ground ginger to add, to make it even more gingery, but this has Mr McGregor’s approval as it is. It really is just the thing to tuck into with a cuppa after a long wintry walk (or a sunrise swim?)

Not-so-healthy ginger cakeginger cake

250g self raising flour

1 teaspoon bicarbonate of soda

200g golden syrup

125g unsalted butter

4 balls of preserved stem ginger, chopped into small pieces

2 dessertspoons of syrup from the preserved ginger jar

2 large eggs

240ml milk


  1. Line a loaf tin and preheat oven to 180 degrees/170 fan
  2. Sieve the flour and bicarb together into a bowl
  3. Warm the butter, golden syrup and ginger syrup over a low heat until the butter is melted, then mix in the chopped ginger
  4. Pour the butter/syrup mixture into the flour and mix well
  5. Beat the eggs and milk together and then add to the flour/butter/syrup mix. Stir until well combined – the mixture is quite runny
  6. Pour into the loaf tin and bake for ~45 minutes until a skewer comes out clean. You may need to cover with foil after about 25 minutes if the cake is browning too quickly



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