Ginger cake with caramel frosting

Ginger cake with caramel frosting

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(11 ratings)

Prep: 25 mins Cook: 1 hr

More effort

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

  • Freeze un-iced

Nutrition: per slice

  • kcal527
  • fat27g
  • saturates17g
  • carbs65g
  • sugars45g
  • fibre1g
  • protein5g
  • salt1g
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Ingredients

  • 200g butter, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dark muscovado sugar
  • 100g black treacle
  • 100g golden syrup
  • 2 large egg, beaten
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 350g plain flour
  • 2 tsp ground ginger
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • few chunks crystallised ginger, chopped

For the frosting

  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

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.

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Comments (11)

supercakes's picture
5

This cake is superb and really easy to make! I also baked it at 150 degs for an hour and it came out perfect. The frosting; once melted and boiled, pour it into a bowl, leave it to cool and then refrigerate. Once it is hard, whip it up with an electric hand whisk. It is divine and you will make it time and again! The second time I made it, I added a teaspoon of mixed spice as well as the ginger.

belindacaroline's picture
3.75

What I love about this cake is that is it all made in the saucepan and therefore an easy and quick cake to make. The resulting sponge was superb, with an even and moist texture, absolutely perfect. It has indeed also improved the next day. There are a few 'howevers' though - As others have said this isn't really a ginger cake, but more a treacle cake, you will need to double the ginger in order to get much of a tang of it. I think next time I might increase the ginger and reduce the treacle, substituting more syrup instead, to try and turn it into a ginger sponge. Saying that everyone loved the flavour this one had anyway.
I have a good fan oven and cooked at 150 degrees (not 140 as stated on the recipe); the cake needed a longer time than stated and took more like 1 hour 10 minutes. My other issue is with the frosting. I had never made frosting like this before and allowed cooling for the required 30 minutes. It was still very hot after this and so cooled longer in the fridge. Then I started whipping with the hand mixer...and beat and beat for an awfully long time.....and really very little change happened. I was starting to think that my daughter had weighed ingredients out wrong, until we stood the bowl in cold water and then we started to see proper changes occuring. The frosting changes from looking like runny custard to looking a thickened creamy colour. However, it was still too warm to use and was pourable. So, my advice is that 30 minutes cooling for the frosting isnt sufficent, it either needs much more cooling or once you have whipped it up then set in the fridge for it to set to the consistency you need.

bezann1's picture
5

Delicious cake. Thoroughly recommend. The frosting is divine.
I doubled the ground ginger which was ideal.
A true 5 star recipe.
Am storing in the fridge due to cream content however needs to be room temperature ideally to eat.

TheGoodFayerie's picture

I am so happy this Ginger Cake with Caramel Frosting walked into my life this valentines day. Fortunately, society doesn't demand monogamy when it comes to cake! I think it turned out even more beautiful than pictured here! We put crushed pecans sprinkled on top, have a look at how it looked on my cake blog: http://fayeriecakes.blogspot.co.uk/2015/02/valentines-baking-triple-choc...

juicyjo's picture
5

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
4

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
5

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
5

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
4

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
3

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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