Name: Divine ginger cake with caramel icing
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: Divine ginger cake; 3/4 cup (165g) firmly packed brown sugar; 3/4 cup (110g) plain flour; 1/2 cup (75g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon teaspoon ground nutmeg; 125 gram butter, softened; 2 eggs; 2/3 cup (160ml) buttermilk; Caramel icing; 60 gram butter; 1/2 cup (110g) firmly packed brown sugar; 2 tablespoon milk; 3/4 cup (120g) icing sugar

Ingredients

Divine ginger cake

3/4 cup (165g) firmly packed brown sugar

3/4 cup (110g) plain flour

1/2 cup (75g) self-raising flour

1/2 teaspoon bicarbonate of soda

2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon teaspoon ground nutmeg

125 gram butter, softened

2 eggs

2/3 cup (160ml) buttermilk

Caramel icing

60 gram butter

1/2 cup (110g) firmly packed brown sugar

2 tablespoon milk

3/4 cup (120g) icing sugar

Method

1.Preheat oven to 170°C/150°C fan-forced. Grease deep 20cm ring pan.

2.Sift dry ingredients into medium bowl. Add remaining ingredients; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat about 2 minutes or until mixture is smooth and paler in colour.

3.Pour mixture into pan; bake about 35 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.

4.Meanwhile, to make caramel icing; stir butter, brown sugar and milk in small saucepan over heat until sugar dissolves; bring to the boil then simmer, stirring, 2 minutes. Remove from heat, stir in sifted icing sugar.

5.Drizzle warm icing over cake and serve.

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Ingredients

Method

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