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I found this recipe while looking for instructions for candying ginger. By the time I got back to it, I had a quart of candied ginger and a pint of syrup. I didn't have stem ginger or fresh ginger for this--I substituted 1/4 cup chopped candied ginger for the stem ginger, and added an extra teaspoon powdered ginger for the fresh. It was still wonderful. Thank you so much for posting this recipe!
What a wonderful cake! It was fun to make. In this recipe you melt butter, brown sugar, golden syrup (or Karo light) and treacle (or molasses) together, and that leaves a wonderful aroma. It reminded me of pulling molasses taffy when I was about 11, another pleasant experience. If you use a large saucepan, you could make most of the recipe right in the pot! Easy and exceptionally delicious! Go slowly adding liquid when making the topping.
This isn't really a 5; it's a 10- star recipe, and that's before I frost it! The house smelled wonderful while it was baking...and cooling. My nibbles around the corners (corners??) confirm the superb ginger flavor. I shall frost tomorrow and probably increase the rating. :-) Thanks, Karen. This cake is just simply outstanding.