For the cake: Using a stand mixer, cream the oil, butter and brown sugar for 3 minutes. Beat in eggs one at a time, beating well after each. Beat in the grated ginger, mixing until smooth, about 2 ...

Take a large, deep saucepan and set it over high heat on the stove. Add the 230ml stout and 100g molasses to the pan and bring to the boil. Turn off the heat, add the bicarbonate of soda and stir ...

C.W. Cameron is a freelance writer who has been covering local food and recipes for the AJC since 2009.

Ginger cake is known for its richness and deep colour which comes from a blend of dark sugar and molasses. While many recipes are similar and easy to follow, British chef Andi Oliver uses an extra ...