Ginger cake

Recipe from: 3/5/1998 12:00:00 AM
Ingredients 16
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
  • 10
    ml
    lemon juice
  • 250
    ml
    milk
  • 10
    ml
    bicarbonate of soda
  • GINGER ICING
  • 650
    ml
    icing sugar
  • 250
    ml
    sliced ginger preserve
  • 30
    ml
    soft butter
 

Method

+/- 45 min
 
Preheat the oven to 180 ºC. Spray and line two 19 cm cake tins with baking paper. Cream the butter and brown sugar together until fluffy. Add the eggs one by one, beating well after each addition. Mix the ginger and golden syrups and sliced ginger preserve. Sift together the cake flour and salt. Add the lemon juice to the milk to turn it sour and dissolve the bicarbonate of soda in the mixture. Add the sifted dry ingredients to the butter mixture, alternating with the milk and syrup mixture. Mix lightly. Turn the batter into the prepared tins and bake for about 45 minutes until done. Turn out onto wire racks to cool completely. Beat together all the ingredients for the icing and sandwich the two layers of cake together with the mixture. Decorate with the remaining icing. Makes a moist, flavoursome double-layer cake.
 

Read more on: bake
 

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