Ginger Butter Cake Recipe

Ginger Butter Cake Recipe

Ingredients : Makes one 20cm round cake

125 g

1/2 cup

1/4 cup

2

1 3/4 cups

1 tablespoon

1/2 teaspoon

1/4 teaspoon

1/4 cup

1/2 cup

 

 

Ginger Lemon Glace Icing

1/3 cup

1/2 teaspoon

20 g

2 teaspoons

1 teaspoon

Unsalted butter

Soft brown sugar

Caster sugar

Eggs, lightly beaten

Self-raising flour

Ground ginger

Ground cinnamon

Ground all spice

Malted milk powder

Ginger beer

Glace or crystallized ginger, for decoration

 

 

Icing sugar

Ground ginger

Unsalted butter, melted

Milk

Lemon juice

Method :
  • Preheat oven to moderate 180oC. Brush a deep, 20cm round cake tin with melted butter or oil, line base and side with paper, grease paper.
  • Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
  • Add the eggs gradually, beating thoroughly after each addition.
  • Transfer the mixture to a large mixing bowl. Using a metal spoon, fold in the sifted dry ingredients alternately with the ginger beer.
  • Stir until just combined and the mixture is almost smooth.
  • Pour mixture into prepared tin; smooth surface.
  • Bake 45 minutes or until a skewer comes out clean when inserted in centre of cake. Leave cake in tin 10 minutes before turning onto wire rack to cool.
  • To make Ginger Lemon Glace Icing - Combine sifted icing sugar, ginger, melted butter, milk and lemon juice in a small bowl to form a paste. Stand bowl in a pan of simmering water, stirring until icing is smooth and glossy, remove from heat.
  • Spread icing over cake using a flat-bladed knife. Work quickly, dipping the knife into hot water occasionally to give a smooth, shiny finish, do not reheat icing.
  • Decorate cake with slices of glace or crystallized ginger.

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