Ingredients for Ginger Cake With Fudge Frosting
- Butter
- Dark Muscovado Sugar
- Golden Syrup
- Ground Ginger
- Eggs
- Milk
- All Purpose Flour
- Baking Soda
- Double Cream
- Sugar
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How to Make Ginger Cake With Fudge Frosting
- Heat the oven to 150c
- Line a 9 inch square cake tin with baking parchment
- Melt the butter, sugar and syrup in a saucepan set over a medium heat
- Remove from the heat and leave to cool slightly
- Then stir in the ground ginger, eggs and milk
- Sift the flour and soda into a large bowl
- Make a well in the center, add the ginger mixture and blend together until smooth, using a large spoon or whisk
- Pour the mixture into the cake tin and bake for 1 hour until firm to the touch and a skewer inserted into the center comes out clean
- Remove from the oven and allow to cool completely
- When cold, wrap in foil and leave for 3 days to improve
- Heat the frosting ingredients in a heavy based pan over a moderate heat, until melted
- Bring to a boil and simmer for 5 minutes, stirring constantly and taking care that the frosting does not burn
- Remove from the heat and whisk until just thickened to a pouring consistency
- Leave to cool and set a little
- Spread over the top of the cake
- For a smooth finish dip a palette knife in hot water and run it across the top, repeating as necessary
- You may prefer the slightly rough and textured look, which comes naturally
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
89g
Fat
56g
Carbs
13g
