Recipe

Divine ginger cake with caramel icing

Jul 02, 2009 2:00pm
  • 40 mins cooking
  • Serves 10
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Divine ginger cake with caramel icing

Ingredients

Divine ginger cake
  • 3/4 cup (165g) firmly packed brown sugar
  • 3/4 cup (110g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon teaspoon ground nutmeg
  • 125 gram butter, softened
  • 2 eggs
  • 2/3 cup (160ml) buttermilk
Caramel icing
  • 60 gram butter
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 tablespoon milk
  • 3/4 cup (120g) icing sugar

Method

Divine ginger cake with caramel icing
  • 1
    Preheat oven to 170°C/150°C fan-forced. Grease deep 20cm ring pan.
  • 2
    Sift dry ingredients into medium bowl. Add remaining ingredients; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat about 2 minutes or until mixture is smooth and paler in colour.
  • 3
    Pour mixture into pan; bake about 35 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
  • 4
    Meanwhile, to make caramel icing; stir butter, brown sugar and milk in small saucepan over heat until sugar dissolves; bring to the boil then simmer, stirring, 2 minutes. Remove from heat, stir in sifted icing sugar.
  • 5
    Drizzle warm icing over cake and serve.

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