For the
Winter Tea Time Table
There is nothing wrong with a good old-fashioned ginger cake, gingerbread loaf or even parkin, but, sometimes you just need to raise the game when baking a classic cake, and today’s recipe for Frosted Ginger Cake with Crystallised Ginger does just that. As a big fan of ginger, a ginger cake or loaf of some sorts is often to be found in the cake tin – they always seem to get better the longer you keep them too, but the recipe for this ginger cake would grace any posh afternoon tea-table or coffee morning.
A rich butter cake recipe is the base, using soft brown sugar in place of white caster sugar; ground ginger, mixed spice and chopped crystallised ginger is then added before the baked cake is crowned with a tangy lemon frosting drizzle and pieces of crystallised ginger which finishes it off perfectly. The cake is also a keeper, and lasts (if it isn’t eaten straight away) for up to a week in an airtight tin. It’s still makes the perfect treat for any school or office lunch box, as well as picnic, but I think you will agree that it looks particularly elegant as a special afternoon tea cake too.
You can freeze the cake before frosting, and if you have time, why not make two cakes and freeze them for future treats; I made one of these cakes just before Christmas last year, popped it in the freezer, and then just defrosted it overnight, ready for frosting for the Boxing Day tea time table. Ginger features heavily in lots of recipes on Lavender and Lovage, not just in cakes and bakes, but also in savoury cooking too, it’s one of my favourite spices. I hope you enjoy today’s Winter Tea Time Treat, it’s an easy cake to make, and the lemony frosting really adds to the taste and flavour. See you soon with more recipes and some new travel stories, and please check out some more GINGER recipes from me and other writers and bloggers below, Karen
Frosted Ginger Cake with Crystallised Ginger
Print recipe
| Serves | 8 to 10 slices |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 5 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen Burns-Booth |
Ingredients
Cake
- 150g unsalted butter
- 150g soft brown sugar
- 3 free-range eggs beaten and mixed with 2 tablespoons milk
- 200g SR flour mixed with 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- 75g chopped Crystallised Ginger, plus 8 to 10 pieces for the decoration
Frosting
- 150g icing sugar
- Juice of half a lemon
Note
A delicious frosted ginger cake, which is pretty enough to grace any tea time table! You can make the cake and freeze it before frosting it - just defrost overnight, and then add the frosting when it has completely defrosted.
Directions
| Step 1 | Pre-heat oven to 170C/350F/Gas mark 4 and grease and line an 18cm (7”) round cake tin. Mix the flour and baking powder with the ground ginger and mixed spice. |
| Step 2 | Beat the butter and sugar together until light and fluffy and then gradually add the egg and the four alternately, folding in gently after each spoonful. Continue until all the egg and flour is used up; if the mixture is too stiff, add a tablespoon of milk – you want a soft dropping consistency. Add the chopped crystallised ginger and mix well. |
| Step 3 | Spoon the cake mixture into the prepared tin and bake for 50 minutes to 1 hour, until the cake is well risen, dark golden brown and firm to the touch. |
| Step 4 | Allow the cake to cool in the tin for 5 minutes, then turn it out onto a wire cooling rack and allow to cool completely before adding the frosting. |
| Step 5 | To make the frosting, add the lemon juice to the sieved icing sugar in a bowl and mix until thick and glossy. |
| Step 6 | Spoon the frosting over the top of the cake and allow it to drizzle down the sides, before adding the pieces of crystallised ginger as decoration. |
Ginger Me Up! Winter Ginger Recipes:
Mulled Gin & Ginger Beer Winter Warmer
By Foodie Quine
By Farmersgirl Kitchen
Ginger Roast Lincolnshire Pork Belly
By Belleau Kitchen
Scottish Rhubarb & Ginger Crunchy Streusel Cake
By Lavender and Lovage
By Jam and Cream
Sticky Ginger Marmalade Tea Loaf
By Lavender and Lovage
Halloumi Rice Bowl with Ginger Carrots and Caraway Cabbage
By Tin and Thyme
Marinated English Goat’s Cheese with Wild Garlic, Stem Ginger and Herbs
By Lavender and Lovage
Chinese Garlic,Ginger & Honey Chicken with Noodles (200 Calories)
By Lavender and Lovage
I just want to pick off those chunks of crystallised ginger and eat them – ha ha. What a lovely cake and it does look good enough for afternoon tea. Thanks for sharing my gingerbread men, believe it or not, we still have a few left after Christmas!
I often do JUST that Janice! I love crystallised ginger and can eat it as a sweetie! I LOVE your gingerbread men, and I bet the grandchildren did too!
Mmmm, we’re going to be trying that ginger chicken the minute we stop this Veganuary lark. I’m going to try to give it one more week, but these ginger recipes are testing my resolve. Those little puddings look divine – I might try making them with aquafaba.
I hope you enjoy the ginger chicken when you make it Jayne and I’m sorry to tempt you with all these delicious ginger treats. Karen
I’m not much of a baker and I’ve never made a ginger cake before — but this looks so tempting — that thick glaze has captivated me!
This is a very easy cake to make too Lisa, as well as being lush!
Love this Karen, it might just give my ‘better than Starbucks’ gingerbread loaf a run for its money 😉
Thanks Sue! I may be a trifle biased, but I reckon this is better than Starbucks! 😉
What a gorgeous cake! I would love a slice with a cup of tea on this chilly day.
Thanks so much Allison, me too, but the cake is all gone now!
I’ve never made ginger cake before…this looks so yummy that I might have to try it soon!
Ginger cakes and breads are very British Amanda, and especially in the north of England and Scotland!
This Ginger cake looks absolutely gorgeous!
It was very delicious Erren!
what a beautiful, rich and warming cake… perfect for this cold cold weather… I adore ginger. Love the thick white icing too!
Thanks Dom! Also love your gingery recipe too!
There is nothing like a great ginger cake and yours looks fabulous!! I really wanted to reach through and grab a piece – I suppose I better just make it!!
Thanks – lovely recipe:)
Thank you so much Mary – this is a firm favourite in our household now!
It looks like a lovely cake. Wish I had some right now!
It was a very tasty cake thanks Lori, Karen
This is one of those cakes that is just so great to enjoy at breakfast. A cup of milk with it and it is just great.
Thanks so much, yes it is perfect for any time of the day!