Ginger Cake with Fudge Frosting

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 18 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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