This warming Ginger cake mix with a punchy blend of spices can be used to bake light & moist cakes, slices, muffins or cupcakes.Just add water & oil plus any toppings you like to make delicious, freshly baked cakes every time.
Product information
This warming Ginger cake mix with a punchy blend of spices can be used to bake light & moist cakes, slices, muffins or cupcakes.
Just add water & oil plus any toppings you like to make delicious, freshly baked cakes every time.One cake, 15 slices, 24 cupcakes, or twelve muffins - little bag, lots of cake, Just add water & oil, Suitable for vegetarians
Storage
Suitable for Home Freezing
Instructions
BAKING BY HAND:
All you need is: 500g Wright's cake mix & 200ml of water & 60 ml vegetable oil.
1. Place water & oil into a mixing bowl & then add the cake mix. Blend together & mix to a smooth batter for 1 minute using an electric mixer or 1 to 2 minutes using a hand whisk.
2. Place the batter into a large loaf tin that is either well greased or has a paper liner.
3. Bake in the oven, preheated to 160-180C (325-350F) or 140-160C (275-325F) for fan assisted ovens or Gas Mark 4 for 50-60 minutes.
4. Remove from oven & allow to stand for 10-15 minutes before tipping out onto a cooling wire.
BAKING IN A BREAD MACHINE:
1. Using ingredients listed above, place water & oil into the bread machine baking pan & then add the cake mix on top. Select the cake progremme & press start
2. Once the cake programme has finished, allow the cake to stand whilst still in the pan within the bread making machine for a further 10-15 minutes.
3. Remove the pan from your machine & leave to stand for a further 10-15 minutes before tipping the cake out onto a cooling wire.
Recipes
Our recipe ideas
One Cake
All you need is: 500g Wright's cake mix, 200ml (7fl oz) of water & 60ml (4 tbsp) vegetable oil.
Baking by Hand:
1. Place water & oil into a mixing bowl then add the cake mix. Blend together & mix to a smooth batter for 1 minute using an electric whisk or 1 to 2 minutes using a hand whisk.
2. Place the batter into a large (2lb) loaf tin that is either well greased or has a paper liner.
3. Bake in the oven, preheated to 160-180C (325-350F) or 140-160C (275-325F) for fan-assisted ovens or Gas Mark 4, for 50-60 minutes.
4. Remove from oven & allow to stand for 10-15 minutes before tipping out onto a cooling wire.
Baking in a Bread Machine:
1. Using the ingredients listed above, place water & oil into the bread machine baking pan & then add the cake mix on top. Select the cake programme & press start.
2. Once the cake programme has finished, allow the cake to stand whilst still in the pan within the bread making machine for a further 10-15 minutes.
3. Remove the pan from your machine & leave to stand for a further 10-15 minutes before tipping the cake out onto a cooling wire.
Cake programme times vary depending on type of machine & not all machines have a cake programme. For those that don't we recommend mixing the cake on a \dough stage\ & then baking on a ake stage\. Please consult manufacturer's manual for advice.
Other Recipes
Ingredients: Using cake batter from \One Cake\ recipe (760g) and any additional fillings like Chocolate Chips, Fruit, Nuts etc. (150g to 200g)
Freezing
The baked product is suitable for home freezing.
12 Muffins
Method: Add additional fillings (holding back some for topping if you like) and mix until evenly distributed. Place 12 paper muffin cases into a muffin baking tray and spoon the cake batter evenly between them. Sprinkle with the topping before baking. Bake at 200C (390F), gas mark 6, for approximately 20-25 minutes.
24 Cupcakes
Method: Add additional fillings (holding back some for topping if you like) and mix until evenly distributed. Place 24 paper cup cases into a cupcake baking tray & spoon the cake batter evenly between them. Sprinkle with the topping before baking (if desired). Bake at 200C (390F), gas mark 6, for approximately 15-18 minutes. Allow to cool, before decorating each cupcake with a desired topping (i.e. water icing, buttercream etc.).
1 Traybake (Slices 12-15)
Method: Add additional fillings (holding back some for topping if you like) & mix until evenly distributed. Prepare a well greased suitable baking tray/sheet (25x17.5cm) or alternatively line with grease proof paper. Pour the cake batter into the baking tray/sheet & spread out evenly. Bake at 180C ( 350F), gas mark 4, for approximately 30-40 minutes. Allow to cool, before cutting into slices. Alternatively the traybake can be topped with an icing or buttercream before slicing.
Package Type
Bag - Paper
Recycling Information
Packing - Recyclable
Brand
Wright's
Our cake mixes
All of our cake mixes use the finest flours & best ingredients.See our recipes on the pack or go to our website for more inspiration.
Wright's home baking club
Join our Free Home Baking Club for tips, recipe ideas & regular updates at:
www.wrightsflour.co.uk
Freephone 0800 064 0100 (uk only)
Manufacturer
G.R. Wright & Sons Ltd.,
Ponders End Mills,
Enfield,
Middlesex,
EN3 4TG.
Typical Values
(Made up as per Instructions) Per 100g
% *RI)
Energy
1441kJ
343kcal
17%
Fat
13.2g
19%
(of which Saturates)
(1.6g)
8%
Carbohydrate
50.4g
(of which Sugars)
(27.4g)
30%
Fibre
4.0g
Protein
5.9g
Salt
1.0g
17%
*Reference intake of an average adult (8400kJ/2000kcal)
Typical Values
(Made up as per Instructions) Per 100g
% *RI)
Energy
1441kJ
343kcal
17%
Fat
13.2g
19%
(of which Saturates)
(1.6g)
8%
Carbohydrate
50.4g
(of which Sugars)
(27.4g)
30%
Fibre
4.0g
Protein
5.9g
Salt
1.0g
17%
*Reference intake of an average adult (8400kJ/2000kcal)
Ingredients
WHEAT Flour, Sugar, Dextrose, Maltodextrin, Whole Dried EGG, Cellulose Fibre, Rapeseed Oil, Skimmed MILK Powder, Spices, Raising Agents: E500, E501, Flavouring, Emulsifier: E475, Salt, For allergens, including Cereals containing Gluten, see capitalised ingredients
Dietary Information
Suitable for Vegetarians
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