Ginger cake with caramel frosting

Ginger cake with caramel frosting

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(6 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Cuts into 12 slices

This moist treacle sponge will keep without the frosting for up to a week wrapped in foil and, if anything, will improve with time

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per slice

kcalories
527
protein
5g
carbs
65g
fat
27g
saturates
17g
fibre
1g
sugar
45g
salt
1g

Ingredients

  • 200g butter, plus extra for the tin
  • 200g dark muscovado sugar
  • 100g black treacle
  • 100g golden syrup
  • 2 large eggs, beaten
  • 300ml milk
  • 350g plain flour
  • 2 tsp ground ginger
  • 2 tsp bicarbonate of soda
  • few chunks crystallised ginger, chopped

For the frosting

  • 85g butter
  • 175ml double or whipping cream
  • 175g caster sugar (we used white - use golden for a darker icing)

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Method

  1. Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
  2. Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well, then pour into the prepared tin. Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
  3. Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.

Recipe from Good Food magazine, June 2012

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Comments

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juicyjo's picture
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I wanted a ginger cake that would be like the one my nan, used to make. Well this was perfect, I just swapped the frosting for icing sugar. Everyone who tried it thought it was lovely. I have made another one for my brother-inlaw with more ginger as he likes it stronger.

ruthiedee's picture

This is a fantastic recipe. I have made this cake three times now, and it is delicious, although I double the quantity of ginger in order to create a stronger flavour. The frosting is superb and so versatile. ..I often add orange juice, lemon juice, or lime juice depending on what flavour I fancy. Thanks for sharing this recipe.

lizfisher56's picture
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This review is of the cake, unfrosted.
This is a very nice, moist cake but needs a bit more ginger in it for me. I made the frosting but took my eye off it and managed to burn it so had to throw it away. Never mind, there's always next time!

ionimp's picture
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Fantastic recipe, very easy to follow. I doubled the frosting and split the cake in half so as to have a layered version and fully iced the cake with the frosting. Very addictive, would definitely do it again. Got a huge thumbs up from all who had a slice.

brennie72's picture
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Made the cake without the frosting to cut back on calories, it was easy, very moist and kept well for a good few days. Will make again!

eleanormayo's picture
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I made this cake as soon as the magazine came out and it was a real hit. Lovely and moist and keeps beautifully.

scenicus's picture
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I cooked this in my useless oven. It is a nice cake, very moist but I do not think it qualifies as a ginger cake. It is not very gingery and I think next time I would use greater quantities of ginger. You can however really taste the treacle which is lovely!

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