Ginger and molasses cake + Christian Bale (again)

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I know that by telling you again how much I adore Christian Bale I might sound like a broken record, but what can I do? Not only is he an amazing and versatile actor – one of my top favorites – he’s also been making headlines these past few days for all the right reasons – how can one not love the guy? :)
“The Dark Knight Rises” opens tomorrow here in Brazil and my tickets were bought a long, long time ago; anxiety has been building up and I cannot wait to watch the movie.

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This incredibly tender cake, deliciously perfumed with ground ginger and dotted with little nuggets of crystallized ginger has become a favorite: it has a wintry feel (perfect for July), can feed a crowd and besides being easy to make it is prepared in one saucepan (less washing up). ;)

Ginger and molasses cake
slightly adapted from the always fabulous Donna Hay Magazine

2 1/3 cups + 1 tablespoon (335g) all purpose flour
1 tablespoon ground ginger
pinch of salt
2/3 cup (150g) unsalted butter, chopped
2/3 cup golden syrup (I used corn syrup)
2/3 cup molasses
2/3 cup (116g) dark brown sugar, packed
1/3 cup chopped crystallized ginger
1 teaspoon baking soda
1 tablespoon hot water
1 cup (240ml) buttermilk*
2 eggs
icing sugar, for dusting

Preheat the oven to 180°C/350°F. Butter a 20x30cm (8x12in) baking pan.
In a medium bowl, sift together the flour, ground ginger and salt.
Place the butter, golden syrup, molasses, brown sugar and crystallized ginger in a large saucepan and cook over low heat, stirring, until butter is melted and mixture is smooth. Remove from the heat.
In a teacup, combine the baking soda and the water and add to the saucepan, stirring to combine. Add the buttermilk and eggs and mix to combine. Add the sifted ingredients and stir until smooth. Pour into the prepared pan and bake for 45-50 minutes or until risen and golden and skewer inserted in the center of the cake comes out clean. Cool completely, then dust with icing sugar to serve.

* homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken slightly, then use the whole mixture in your recipe

Serves 12-15