Ginger cake

Recipe from: 8/16/1990 12:00:00 AM
Ingredients 15
Servings 10
Time

Ingredients

  • CAKE
  • 230
    g
    butter
  • 200
    g
    brown sugar
  • 2
    extra-large eggs
  • 125
    ml
    golden syrup
  • 250
    ml
    sour milk
  • 10
    ml
    bicarbonate of soda
  • 360
    g
    cake flour
  • 1
    ml
    salt
  • 220
    g
    preserved ginger, finely chopped
  • ICING
  • 100
    g
    softened butter
  • 50
    ml
    ginger syrup
  • 140
    g
    icing sugar
  • extra pieces preserved ginger for decoration
 

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.
 

Read more on: bake
 

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