Ginger Cake with Fudge Frosting

"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."
photo by a user photo by a user
Ready In:
1hr 30mins
18 slices




  • 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.

Questions & Replies

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  1. 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.



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