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Cube Ginger Cake

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. 1 tablespoonful of syrup
  2. Water
  3. Cut
  4. Icing sugar
  5. Ginger
Contains Eggs Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. and lastly stir in preserved ginger, cut up into small pieces.
  2. Line a dripping tin about 9 inches square with buttered paper, pour in mixture, and bake in a slow oven 20 to 30 minutes.
  3. Turn out, take off paper, divide in four, place the pieces one on top of another to form cube.
  4. If not square trim the’edges.
  5. Put icing sugar into a pan with 1 tablespoonful of syrup from preserved ginger, and as much water as will make it sufficiently liquid to coat the spoon when warm.
  6. Pour over the cake, taking care it is covered all over.
  7. Place the candied cube ginger round the top and when icing is set dish.

Plating

Cookware for this recipe

  • Chef's knife
  • Wooden spoon