Ingredients
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200 g butter, at room temperature, plus a little extra for greasing
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175 g light brown sugar
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2 tablespoons golden syrup
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1 tablespoon black treacle or 1 tablespoon molasses
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150 ml milk
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2 large eggs, beaten at room temperature
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4 pieces preserved ginger in syrup, chopped
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2 teaspoons baking powder
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1 tablespoon ground ginger
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1 lemon, juice of
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225 g icing sugar
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2 pieces preserved ginger in syrup
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1 teaspoon grated fresh gingerroot
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300 g self-raising flour, sifted
Instructions
- You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
- Pre-heat the oven to gas mark 180C/350F/gas4.
- First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly – the paper should come up 1 inch above the edge.
- To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
- Cool briefly & stir in the milk.
- Beat the eggs into the mixture & add the chopped stem ginger - mix well.
- Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
- Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
- Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
- Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream – you might not need all the lemon juice.
- Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
- If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully – simply defrost and put the icing on half an hour before serving.