I used to love this cake as a kid and my mother always made it without icing and sliced and spread it with cold butter. I don’t know if that was just her thing that became mine and but it is very rich so you may prefer to omit the icing although I love this slightly spiced ginger buttercream which makes it even more delicious. Fortunately it’s not a difficult cake to bake as most of the recipes I post so it makes a perfect weekend treat that everyone will love.
Use dairy free options for the same results and everyone can share!
Serves 8 or more
Parchment greased and lined 2lb loaf tin
200g plain flour
100g golden syrup
1 tsp bicarbonate soda
1 tsp nutmeg
1 tsp cinnamon
100g dark brown sugar
50g crystallised ginger finely chopped
toasted almond slivers or chopped crystallised ginger for decoration
375g icing sugar
1 tsp ground ginger
1 tsp vanilla extract
1- 2 tbsp milk depending on consistency
Preheat the oven to 160 Fan.
Mix all the dry ingredients in a bowl. Put the syrup, treacle, butter and sugar into a saucepan over a low to medium heat and stir until all the ingredients have melted together. Pour the syrup into the middle of the dry ingredients and stir from the middle to make a batter. Add and stir in the chopped ginger. Beat the eggs with the milk and stir in. Pour the mixture into the loaf pan and bake for approximately 45 minutes or until a skewer test comes out clean. Leave to cool in the pan for 10 minutes and then cool on a rack.
For the buttercream mix the butter and sugar till light and fluffy. Add the icing sugar and ginger and when combined add the vanilla extract and milk. If the mix is too soft add some extra sugar and if the mix is too firm add a little milk. Ice the cake once cooled and sprinkle generously with the decoration of your choice.
Eat and enjoy!