Ginger cake with Fudge Frosting…

Good Afternoon…
Still no progress with the house!  We hope to things a bit more up together by Christmas though, by that I mean we should having a dining room we’re happy with…
So.  This weekend was the Mr’s birthday, so I baked a ginger cake with fudge icing.  I struggled to find a recipe so I tweaked one from the various recipes that I found.  I present it here (mostly for my own future recipe searchings…)

Simple Ginger Cake
285 g self-raising flour
3 tsp ground Ginger
1/2 tsp ground cinnamon
1 tsp Bicarbonate of Soda
A pinch of Salt
200 ml golden syrup
125 g butter
125 g soft light brown sugar
2 large eggs
240 ml Semi Skimmed Milk

1. Grease a 20cm tin, and line the bottom with greaseproof paper if you need to.
2. Preheat the oven to 180C/gas 4. Sift the flour with the ground ginger, cinnamon, bicarbonate of soda and salt. 
3. Put the golden syrup, butter and sugar in a small pan and gently heat until all melted together.,
4. Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk. 
5. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be VERY sloppy almost like a batter, with no trace of flour. 
6. Pour the mixture into the lined cake tin and bake for an hour, covering with tin foil half way through, until a skewer inserted in the centre of the cake comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip it out on to a sheet of greaseproof paper. Wrap it up in foil and, if you can, leave it to mature for a day or two before eating. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s