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Sticky Ginger Cake

Sticky Ginger Cake

Makes: 1 medium sized cake

Time: 50 mins

Ingredients

Cake Mixture

100g Duerr’s Golden Ginger
100g butter
200g dark muscovado sugar
125g golden syrup
½ tsp bicarbonate of soda
200g self raising flour
½ tsp mixed spice
2 tsp ground ginger
2 eggs
75ml milk

For the Icing

1tbs Duerr’s Golden Ginger
½ lemon (juice only)
3 tbsp icing sugar (sifted)

  1. Pre-heat the oven to 160ºC fan/180ºC conventional/Gas 4.
  2. Line a 20cm diameter round tin with non-stick paper.
  3. Melt the butter, sugar and syrup over a low heat until the sugar has dissolved. Add Duerr’s Golden Ginger and stir until melted, then remove from the heat and stir in the bicarb of soda.
  4. Weigh the flour into a bowl and add the mixed spice and ground ginger. Beat the eggs with milk, tip into the flour, then pour in the melted butter mixture.
  5. Mix well with a whisk until a thick batter consistency. Pour the mixture into the tin and bake for 35-40 minutes (a skewer comes out clean if the cake is ready). Set aside to cool.
  6. Make the icing by gently warming Duerr’s Golden Ginger then stir in the lemon juice and icing sugar. Drizzle over the top of the cake.