Ginger cake

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10 servings
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By Food24 November 03 2009
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Ingredients (13)

CAKE
230.00 g butter
200.00 g brown sugar
2.00 eggs — extra-large
125.00 ml golden syrup
250.00 ml sour milk
10.00 ml Bicarbonate of soda
360.00 g flour — cake
1.00 ml salt
220.00 g ginger — preserved, finely chopped
ICING
100.00 g butter — softened
50.00 ml ginger — syrup
140.00 g icing sugar
ginger — preserve, to garnish
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Method:

Preheat the oven to 160 ºC (325 ºF). Spray two 23 cm springform tins with non-stick spray.
Cream the butter and brown sugar together until light and add the eggs one at a time, beating well after each addition. Add the golden syrup.
Blend the sour milk and bicarbonate of soda and add to the butter mixture. Mix.
Sift the flour and salt together and fold into the butter mixture, alternating with the chopped preserved ginger. Mix well.
Turn the dough into the prepared tins and spread evenly.
Bake for about 45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake.
Turn out onto a wire rack and cool completely.
Cream the butter and syrup until light. Sift the icing sugar and add to the mixture. Beat well.
Spread the icing over one layer of cake and place the other layer on top. Decorate with the remaining icing and extra pieces of ginger.



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