Name: Ginger cake
Cook time: 45 min
Total time: 45 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g butter softened; 250.00 ml brown sugar soft; 3.00 eggs extra-large; 65.00 ml ginger syrup; 125.00 ml golden syrup; 250.00 ml ginger preserve; 750.00 ml flour cake; 2.00 ml salt; 10.00 ml lemon juice; 250.00 ml milk; 10.00 ml Bicarbonate of soda; 650.00 ml icing sugar; 250.00 ml ginger preserve, sliced; 30.00 ml butter soft

Recipe Disclaimer

Tap for method

Ingredients (14)

CAKE

250.00 g	butter — softened
250.00 ml	brown sugar — soft
3.00	eggs — extra-large
65.00 ml	ginger — syrup
125.00 ml	golden syrup
250.00 ml	ginger — preserve
750.00 ml	flour — cake
2.00 ml	salt
10.00 ml	lemon juice
250.00 ml	milk
10.00 ml	Bicarbonate of soda

GINGER ICING

650.00 ml	icing sugar
250.00 ml	ginger — preserve, sliced
30.00 ml	butter — soft

Tap for ingredients

Method:

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.