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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!

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Bink223 May 04, 2008

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.

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Mme M July 06, 2007

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.

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BarbryT March 11, 2007
English High Tea Preserved Ginger Drizzle Cake