Ginger Cake with Fudge Frosting
Cook Time: 1 hour
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 18 slices
Description
Imagine a cozy scene by the fire, complemented by toasted crumpets and a delightful ginger cake crowned with a divine fudge frosting, making every tea time an experience of pure bliss. This ginger cake, with its warm, comforting spices, improves in flavor when left to ripen for three days before being frosted and enjoyed, making it the ultimate treat for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 225 g |
| Dark muscovado sugar | 225 g |
| Golden syrup | 25 g |
| Ground ginger | 2 tsp |
| Eggs | 2 large |
| Milk | 300 ml |
| All-purpose flour | 375 g |
| Baking soda | 2 tsp |
| Butter (for frosting) | 75 g |
| Sugar (for frosting) | 175 g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 337.2 |
| Total Fat | 18.5 g |
| Saturated Fat | 11.4 g |
| Cholesterol | 75 mg |
| Sodium | 261.1 mg |
| Total Carbohydrates | 40.2 g |
| Dietary Fiber | 0.6 g |
| Sugars | 22.3 g |
| Protein | 3.8 g |
Instructions
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Prepare the Oven: Begin by preheating your oven to 150°C (300°F). This gentle temperature ensures an even bake, allowing the flavors to develop beautifully.
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Prepare the Cake Tin: Take a 9-inch square cake tin and line it with baking parchment, making sure to butter the tin first to help the parchment adhere.
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Melt the Ingredients: In a medium saucepan set over medium heat, combine the butter, dark muscovado sugar, and golden syrup. Stir gently until everything is melted and well combined, then remove from heat and let it cool slightly.
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Mix Wet Ingredients: Once the mixture has cooled, stir in the ground ginger, eggs, and milk until fully incorporated, creating a fragrant and rich mixture.
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Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour and baking soda. Create a well in the center of the dry ingredients and pour in the ginger mixture.
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Blend Together: Using a large spoon or whisk, blend the mixture until it becomes smooth and well combined, ensuring no lumps remain.
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Bake the Cake: Pour the batter into the prepared cake tin and place it in the preheated oven. Bake for approximately 1 hour, or until the cake feels firm to the touch and a skewer inserted into the center comes out clean.
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Cool and Age: Once baked, remove the cake from the oven and allow it to cool completely in the tin. When cooled, wrap it tightly in foil and let it sit at room temperature for 3 days. This aging process enhances the cake’s flavor and texture.
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Prepare the Fudge Frosting: On the day of serving, combine the frosting ingredients (butter and sugar) in a heavy-based pan. Heat gently over moderate heat until melted, stirring constantly. Bring to a gentle boil and simmer for about 5 minutes, ensuring to stir continuously to prevent burning.
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Thicken the Frosting: Remove the pan from the heat and whisk the frosting until it reaches a thick, pouring consistency. Allow it to cool slightly before using.
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Frost the Cake: Once the cake has aged, spread the fudge frosting generously over the top. For a smoother finish, dip a palette knife in hot water and run it across the frosting, repeating as necessary. Alternatively, you can leave it with a slightly rough and textured finish, which adds a rustic charm.
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Serve and Enjoy: Slice the cake into generous portions and serve it with your favorite tea, relishing in the warm spices and the decadent fudge frosting that perfectly complements this ginger cake.
This ginger cake with fudge frosting promises to be a delightful addition to your dessert repertoire, perfect for sharing or savoring all on your own.
