Let's Cook with Meg and Ted

Cinnamon ginger cake with caramel icing

Cake
125gbutter
1/3 cupcastor sugar
1egg
3/4 cupgolden syrup
1 3/4 cupsplain flour
2 teaspoonsground ginger
1 teaspoonground cinnamon
1/2 teaspoonbicarb soda
3/4 cuphot water

Line a deep 20cm round cake tin. Preheat oven to 180C.

Cream butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg and beat until combined. Gradually add syrup, beat well.

Transfer mixture to a large bowl. Stir in half the sifted dry ingrediens with half the water, then stir in remaining dry ingredients with remaining water. Stir until smooth (the mixture will be sloppy, don't worry about it). Pour into prepared pan. Bake for about 1 hour. Stand 5 minutes before turning onto rack to cool. Ice when cold.

Icing
60 gbutter
1/2 cupbrown sugar
2 tablespoonsmilk
1 1/2 cupsicing sugar
1 teaspoonvanilla essence

Combine buter and sugar in saucepan, stir constantly over heat without boiling until butter is melted and sugar dissolved. Add milk, stir for a further 2 minutes over heat.

Transfer mixture to a small bowl, gradually beat in sifted icing sugar and essence. Don't worry if there are lumps after the first couple of additions, they go away as you add more icing sugar. I also find that this is a tad too much icing sugar, so either add a little less or trickle in a bit of water or milk to make the icing soft enough to spread.

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