Iced Ginger Cake
For me, this is one of those cakes where one bit is never enough and going by how quickly it keeps disappearing in my house, everyone else is the same! Along with Caramel Shortcake, this is one of my all time favourites and I will keep making it for years to come. I hope you enjoy it as much as me!
- 110g dark muscovado sugar
- 110g golden syrup
- 110g black treacle
- 110g butter
- 225g plain flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 2 eggs, beaten
- 2 tbsp milk
- 150g icing sugar
- little water
Heat the oven to 180°C, Gas Mark 4. Butter a 22cm loaf tin and line the base with baking paper.
Put the sugar, syrup, treacle and butter in a saucepan and gently heat until smooth and runny, whisking if required.
Sift the flour, ginger, cinnamon and bicarbonate of soda into a large bowl, pour in the melted ingredients and blend, stirring in the eggs and milk. Once mixed thoroughly, spoon the mixture into the tin and bake in the oven for 50-60 mins, checking it has risen and a skewer inserted in to the centre comes out clean.
Leave the cake to cool for 5-10 minutes and then remove from the tin. It should come out easy enough but if not, run a knife around the edge. Put it on a wire rack to cool.
Sift the icing into a bowl and add a touch of water while whisking. You only need a small amount, so keep adding a drop until you have the right thickness that you want.
Once the icing is ready, spoon over the top, leave for 10 mins then enjoy!