Ginger Butter Cake Recipe

Ginger Butter Cake Recipe

Ingredients : Makes one 20cm round cake

125 g

1/2 cup

1/4 cup


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


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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