Ginger Tea Cake



125g Margarine
125ml (½C) Huletts SunSweet Brown Sugar
125ml (½C) Huletts Molasses
5ml (1t) Ground Ginger
7.5ml (1½t) Ground Cinnamon
500ml (2C) Cake Flour
5ml (1t) Baking Powder
5ml (1t) Bicarbonate of Soda
1/2t (2.5ml) Salt
250ml (1C) Buttermilk
1 Extra Large Egg
Huletts Icing sugar, for dusting (optional)



  1. Cream margarine and sugar until light and fluffy. Add the molasses and mix well.
  2. Mix the buttermilk and egg together.
  3. Sift dry ingredients and gently fold into molasses mixture, alternating with the buttermilk and egg.
  4. Spoon into a greased 23cm ring cake tin and bake in a preheated oven at 180°C for 30-35 minutes or until a skewer comes out clean when inserted into the centre.
  5. Remove from the oven; allow to cool in the tin then transfer to a cooling rack. Dust with icing sugar before serving.