Monday 3 June 2013

Absolutely Delicious Ginger Cake Recipe

I feel I've been cheated out of this lovely long weekend. While I should have been caking and crafting my weekend away, instead I've been coughing and sniffing, and residing on the couch for most of the time. 
While most people will tell you to lie back and relax through the germ invasion, I've got things to do, cakes to make, garments to sew and knitting to stitch. 

Little Miss 4 was all ready to do some baking this morning. She had all the basics out of the pantry, the old Edmond's Cook Book out of the drawer, her 'proper stool' all set up, apron on and hands washed. Trouble was I felt so rubbish that finding the caster sugar on the bottom shelf sent me back to the couch. Anyway, after a day of rest and telling myself I was well again, we started our baking project after tea. Nothing like baking in your PJ's.  

We randomly chose this recipe and it is absolutely delicious. Typically I recombined and tweaked a couple of things, and the result was excellent.

Ginger Cake with Ginger Whisky Icing
120g butter
120g sugar
3 tablespoons golden syrup
2 eggs
240g flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon all spice
1/2 cup crystallised ginger - chopped
1/2 cup walnuts - chopped
1/2 cup raisins

1 teaspoon baking soda
1/2 cup milk- warmed

Preheat the oven to 175deg. C. Line a 22 x 30 cm baking tin with baking paper.

Cream the butter, sugar and golden syrup together until pale, light and fluffy. Beat the eggs into the butter mix, half at a time.

Fold in the sifted flour, baking powder and spices until partly combined.

Mix the milk with the soda and fold into the mixture a third at a time. Lastly, fold in the fruit and nuts.

Pour into the baking tin and spread into the corners. Bake for 20 to 25 minutes until golden and well risen. A cake tester inserted into the centre should come out clean. 

Whisky Spiked Ginger Icing

While the cake is cooking, mix up the icing:
Combine 2 tablespoons butter, 4 tablespoons icing sugar, 2 teaspoons golden syrup and 1 teaspoon ground ginger in a small saucepan. 

Melt the icing then take from the heat and whisk until it forms a smooth paste. 

While the icing is hot add about a tablespoon of whisky. I used a single malt Glenmorangie; nothing smoky or it will ruin the taste. 

The heat of the icing evaporates the alcohol content, making it fine for everyone to eat.

Spread the icing over the hot cake and leave to cool.

This was a delicious supper treat enjoyed with a cup of rose hip tea, and it will be a great lunch box filler for the working week.

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