Ginger Cake with Fudge Frosting

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A blazing fire, toasted crumpets (and toes), folowed by hunks of heaven-gingercake with divine fudge topping. Tea time perfection...Plan ahead as flavour improves with age, and it is best left to ripen for 3 days before frosting and eating.

Ingredients Nutrition

Directions

  1. Heat the oven to 150*C.
  2. Line a 9 inch square cake tin with baking parchment.
  3. (Butter the tin first) Melt the butter, sugar and syrup in a saucepan set over a medium heat.
  4. Remove from the heat and leave to cool slightly.
  5. Then stir in the ground ginger, eggs and milk.
  6. Sift the flour and soda into a large bowl.
  7. Make a well in the center, add the ginger mixture and blend together until smooth, using a large spoon or whisk.
  8. Pour the mixture into the cake tin and bake for 1 hour until firm to the touch and a skewer inserted into the center comes out clean.
  9. Remove from the oven and allow to cool completely.
  10. When cold, wrap in foil and leave for 3 days to improve.
  11. Heat the frosting ingredients in a heavy based pan over a moderate heat, until melted.
  12. Bring to a boil and simmer for 5 minutes, stirring constantly and taking care that the frosting does not burn.
  13. Remove from the heat and whisk until just thickened to a pouring consistency.
  14. Leave to cool and set a little.
  15. Spread over the top of the cake.
  16. For a smooth finish dip a palette knife in hot water and run it across the top, repeating as necessary.
  17. You may prefer the slightly rough and textured look, which comes naturally.

Reviews

(1)
Most Helpful

I made this cake for a dinner party. I let it sit for three days and I was quite impressed by how moist it was. I did have to put the frosting in the freezer to speed things up. The end result was a great tasting cake that I will make again.

Erika in Denmark September 23, 2004

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