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
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