Ginger Cake with Fudge Frosting

Submitted by MarieRynr

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Yields: 18 slices

ingredients

• cake

• 225 g butter
• 225 g dark muscovado sugar
• 25 g golden syrup
• 2 teaspoons ground ginger
• 2 eggs
• 300 ml milk
• 375 g all-purpose flour
• 2 teaspoons baking soda

• frosting

• 75 g butter
• 175 ml double cream
• 175 g sugar

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

[Erika in Denmark]

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.