This is my favourite ginger cake recipe – I’ve made it at least three times now – and yet I don’t know where it came from. We have it as a photocopy, and it appears to be from a book called “easy baking” although, to be honest, it took me a number of goes to get the icing right so I didn’t find it *that* easy. Anyway, since clearly I like making this, I’m going to put it in a more accessible place: my blog. The original name of this recipe was “divine ginger cake with caramel icing”.
Ingredients – Cake
- 125g unsalted butter
- 3/4 cup (190mL) firmly packed brown sugar
- 3/4 cup (190mL) plain flour
- 1/2 cup (125mL) self-raising flour
- 1/2 teaspoon (2.5mL) bicarbonate of soda
- 2 teaspoons (10mL) ground ginger
- 1 teaspoon (5mL) ground cinnamon
- 1/2 teaspoon (2.5mL) ground nutmeg
- 2 eggs
- 2/3 cup (170mL) buttermilk (although you can get away with using ordinary, full-cream milk)
Ingredients – Icing
- 3/4 cup (190mL) icing sugar
- 60g unsalted butter
- 1/2 cup (125mL) firmly packed brown sugar
- 2 tablespoons (40mL) milk
- Heat oven to 170 degrees Celcius.
- Grease a 20cm ring tin and line with baking paper (or you can use a 20cm round cake tin like I did in the picture, but you’ll need to add at least 10 mins to the cooking time and it won’t rise up as much with the bigger volume tin).
- Melt the butter, e.g. in the microwave for 30s on HIGH, and set aside.
- Sift dry ingredients into a mixing bowl, then add the wet ingredients (melted butter, eggs and buttermilk). Beat on low until combined, then beat on medium for a minute or two until the mixture has combined and there are no visible lumps.
- Pour mix into cake tin, and bake for 35 mins in the oven.
- Remove from oven and stand for 10 mins before turning onto a wire rack to cool.
- Before the cake has cooled, crack on with the icing – it should be poured onto a slightly warm cake. First, sift the icing sugar into a small bowl and set aside.
- Place the butter, brown sugar and milk in a saucepan and cook over a low heat, stirring regularly, until the brown sugar has dissolved and it starts boiling.
- Remove the saucepan from the heat, then immediately mix in the icing sugar.
- Allow to cool slightly (if it starts to set, heat it up a little) then drizzle and spread over the cake.