I really enjoyed Oliver and Company - like many of the lesser-known Disney Classics, it's completely underrated. I'd decided quite early on that I would be basing this weeks cake on the appearance of one of the main characters in the film: a ginger cake for the ginger kitty Oliver. Simple as that really.
I used a recipe in my trusted Good Food's 101 Cakes and Bakes. I have to admit that I had a bit of a problem with the timing of this cake... the original recipe said to bake the cake at gas mark 3 for 30-35 minutes, but I thought no way a cake of this size would bake that quickly at such a low temperature, so I decided to put my cake in at gas mark 4 for 45 minutes. It ended up taking an hour and a half to cook!! In the end the cake was still warm when served and the icing started to melt... but the movie had ended and we were still waiting for the cake to cool! Nightmare! I'd recommend trying to bake this cake at gas mark 5 for 45 minutes, and see where that gets you... just give yourself a lot of time to play with!
Prep time: 20 mins Cook time: 1 hour 30 mins Serves: 8-10 slices
175g dark molasses sugar
2 large eggs
4 pieces stem ginger, drained from their syrup
300g self-raising flour
1 tbsp ground ginger
4 tbsp ginger syrup, drained from the jar
300g icing sugar
150g unsalted butter
2 tsp lemon juice
- Preheat the oven to gas mark 4 and grease and line a baking tin.
- In a large saucepan, gently melt the butter, sugar and honey over a low heat then leave to cool for 10 minutes.
- Whilst the butter mixture is cooling, chop the stem ginger into very small pieces and place to one side. Beat the eggs in a small bowl.
- Once sufficiently cool, stir the milk into the butter/sugar mixture, followed by the beaten eggs and the chopped stem ginger.
- Sift the flour and ground ginger into the mixture and combine thoroughly.
- Spoon the mixture into the tin and level the surface with the back of the spoon. Place in the preheated oven for around 1 hour 15 minutes - 1 hour 30 minutes, but check after 1 hour. When a skewer inserted into the centre of the cake comes out clean the cake is done. Remove from the oven and leave to cool in the tin for 1 hour before transferring to a wire rack to cool completely.
- Once cool, skewer the top of the cake in various places and pour 2 tbsp of the ginger syrup all over.
- Beat together the remaining syrup, icing sugar, butter and lemon juice until thick and smooth and spread this over the top of the cake. Cut into slices and serve ^_^
Next time it's The Little Mermaid - my first EVER Disney movie, and to celebrate I'll be trying my hand at baking and decorating a sea-themed novelty cake!