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Spiced Ginger Loaf Cake
- Preparation and cooking time
- Prep:
- Cook:
- 1 hour for cake to cool
- Easy
- Makes 1 loaf
Ingredients
The Sponge
- 225g self raising
- 225g light brown sugar
- 225g margarine
- 4 eggs
- 2 bulbs stem ginger
- 2 tsp ground ginger
- 1 tsp mixed spice
The Icing
- 225g self raising
- 225g light brown sugar
- 225g margarine
- 4 eggs
- 2 bulbs stem ginger
- 2 tsp ground ginger
- 1 tsp mixed spice
- 240g icing sugar
- 150g margarine or unsalted butter
- 50g crushed walnuts
- 2 tsp rose petals
- 2 tbsp milk
Method
- STEP 1Set the oven to 180oC or gas mark 4. In a mixing bowl, cream together the sugar and margarine.
- STEP 2Beat in the eggs, then add the flour. Beat together until smooth and even.
- STEP 3Add in the mixed spice and ground ginger and mix. Finely chop the stem ginger, add to the mixing bowl and mix well.
- STEP 4Grease your loaf tin and line with baking paper. Pour in your mixture and cook for approximately 30 minutes, or until cooked. To check if it's cooked, stick a knife or skewer into the cake, if no residue comes out on the knife, your cake is cooked.
- STEP 5Take out the oven and place on a cooling rack until fully cool.
- STEP 6For the icing; Place the butter or margarine and icing sugar into a mixing bowl. Mix together until even and soft. Add 2 tbsp of milk and mix until creamy and smooth. Spread evenly over the top of the cake.
- STEP 7With a pestle and mortar, lightly crush the walnuts and sprinkle them over the buttercream icing. Sprinkle the rose petals over the top to finish the look.