I enjoyed a lovely, relaxing Sunday last weekend. I was snuggled into my favourite comfy chair, reading my latest thriller, with a cappuccino in hand and I thought, the only thing missing here, is a delicious slice of cake to go with my coffee. I normally don’t mind spending a decent amount of time making a cake, but this particular Sunday, all I wanted to do was to read and relax. With that thought lodged in my mind, I decided to go to the local shop in search of some ingredients for a quick bake and there I discovered a nice and easy Wright’s Baking Ginger Cake Mix. Perfect! Well, I didn’t want to spend all of my Sunday shopping for lots of ingredients and then spending hours in the kitchen making the cake, so purchasing this easy bake was just the job.
It only took a few minutes to whisk up all three of the ingredients and that was it! I poured the mixture into my loaf tin, placed the tin in the oven and back I went to my literary thriller world whilst the delicious cake baked. An hour and several chapters later, my family and I were greedily tucking into the greatly anticipated ginger loaf cake with huge smiles and clean plates all round. Thank you Wright’s Baking family, your cake mix was just what I needed for a lazy Sunday and it tasted divine!
500g Wright’s cake mix
200ml of water
60ml vegetable oil
Baking By Hand
1. Place water and oil into a mixing bowl then add the cake mix. Blend together and 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 loaf tin that is either well greased or has a paper liner.
3. Bake in the oven, preheated to 160-180°C (325-350°F) or 140-160°C (275-325°F) for fan-assisted ovens or Gas Mark 4, for 50-60 minutes.
4. Remove from the oven and allow to stand for 10-15 minutes before tipping out onto a cooling wire. Enjoy!
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