INGREDIENTS:

Cake

• 125 g butter
• 1/2 cup black treacle
• 1/2 cup golden syrup
• 1 1/2 cup plain flour
• 1 cup self-raising flour
• 1 tsp bicarbonate of soda
• 3 tsp ground ginger
• 1 tsp mixed spice
• 1/4 tsp ground cinnamon
• 3/4 cup soft brown sugar
• 1 cup milk
• 2 eggs, lightly beaten

Lemon Ginger Icing

• 1 3/4 cups icing sugar
• 1 tsp ground ginger
• 30 g butter, melted
• 2 tsp milk
• 2 tsp lemon juice
• 1 tsp lemon rind

INSTRUCTIONS

1. Preheat oven to moderate 180°C. Brush a deep 20 cm square cake tin with oil or melted butter. Line base with baking paper. Combine butter treacle and syrup in a medium pan; stir over low heat until butter has melted; remove from heat.

2. Sift flours, soda and spices into a large mixing bowl: add the sugar, stir until well combined. Make a well in the centre; add butter mixture to dry ingredients, together with combined milk and eggs. Using a wooden spoon, stir until mixture is smooth and ingredients are well combined.

3. Pour into prepared tin; smooth surface. Bake 45 minutes – 1 hour or until skewer comes out clean when inserted into centre. Leave in tin 20 minutes, turn out onto wire rack to cool.

4. To make Lemon Ginger Icing: Combine sided icing sugar, ginger, butter, milk, lemon juice and rind in a small bowl; mix to form a paste. Stand bowl over pan of simmering water, stir until icing is smooth and glassy; remove from heat . Spread over top of cake with a flat-bladed knife. Decorate with shredded lemon rind or glace ginger, if desired.

Storage time – Cake is best served 2-3 days after making. Store for up to a week in an airtight container, or freeze for up to three months, un-iced.

Download Ginger Cake Recipe (PDF) 

https://drive.google.com/open?id=1uPmfExBO_QH71Pfwh1calc47H4g0YuVD