Ginger cake

Recipe from: 2/25/1999 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • CAKE
  • 250
    g
    butter, softened
  • 250
    ml
    soft brown sugar
  • 3
    extra-large eggs
  • 65
    ml
    ginger syrup
  • 125
    ml
    golden syrup
  • 250
    ml
    shredded ginger preserve
  • 750
    ml
    cake flour
  • 2
    ml
    salt
  • 250
    ml
    milk
  • 10
    ml
    lemon juice
  • 10
    ml
    bicarbonate of soda, sifted
  • GINGER ICING
  • 650
    ml
    icing sugar
  • 30
    ml
    soft butter
  • 80
    ml
    shredded ginger preserve
  • 30
    ml
    orange juice
 

Method

45-55 min
 
Preheat the oven to 180 ºC and spray two 20 cm round cake tins with non-stick spray and line the base with baking paper. Cream the butter and sugar until light and fluffy. Add the eggs one by one, beating well after each addition. Mix the ginger and golden syrups and shredded ginger preserve. Sift the cake flour and salt together. Sour the milk by adding the lemon juice. Dissolve the bicarbonate of soda in the soured milk. Add the sifted dry ingredients to the butter mixture, alternating with the milk and syrup mixture. Mix lightly and turn the batter into the prepared cake tins, spreading evenly. Bake for about 45-55 minutes until done. Turn out onto a wire rack to cool completely. Beat all the ingredients for the icing together and use to sandwich the two cake layers together. Cover the cake with the remaining icing. Makes 1 cake.
 

Read more on: bake
 

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