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 |
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.
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. |
