Ginger cake

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0 serving Cooking: 50 mins
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By Food24 November 03 2009
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Ingredients (15)

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
250.00 ml milk
10.00 ml lemon juice
10.00 ml Bicarbonate of soda — sifted
GINGER ICING
650.00 ml icing sugar
30.00 ml butter — soft
80.00 ml ginger — preserve
30.00 ml orange juice
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Method:

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.



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