Lily's Ginger Cake
- Reviews 1
Ready In: 1 hr
Serves: 8
Ingredients
- 8 ounces unsalted butter
- 10 ounces sugar
- 3 tablespoons golden syrup
- 1 1⁄2 cups boiling water
- 1 lb self raising flour
- 3 teaspoons ground ginger
- 2 teaspoons baking soda, in a little
- milk
BUTTER CREAM
- 8 ounces unsalted butter
- 6 ounces icing sugar
- 4 ounces drained crystallized ginger
Directions
- Preheat oven to 170°c
- Melt butter, sugar and syrup in water.
- Add sieved flour and ginger.
- Add milk/baking soda mixture in and quickly beat well
- Put into an 8” cake tin, greased and floured or lined
- Bake approx 45 minutes
- Take out and sit for five minutes then put onto a cake wire and cool.
- This cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream.
- Sieve icing sugar carefully
- Cream the butter and sugar together, add chopped ginger. Cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top.
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