This cake will keep for up to 1 week, wrapped in foil and stored in an airtight container.
ingredients
makes 15 slices
3/4 cup butter, diced, plus extra to grease
5 X 1 ounce bars dark dark brown sugar
3 tbsp black molasses
1/4 pint semi-skimmed milk
2 preserved stem ginger balls in syrup, drained and grated
2 1/4 cups All purpose flour
1 tbsp ground ginger
1 1/2 tsp ground cinnamon
1 1/2 tsp Baking soda
2 medium eggs, beaten
TO FINISH
1 1/8 cup (5 ounce) golden Confectioner’s sugar
2 tbsp ginger syrup from the jar
1 preserved stem ginger ball in syrup, drained and roughly chopped
method
1. Grease and line a 8 inch square cake pan with greaseproof paper.
2. Put the butter, sugar and molasses into a large pan with the milk and grated ginger, and heat gently until melted, stirring to mix well.
3. Sift the flour, spices and Baking soda together over the mixture, then add the eggs and quickly mix together.
4. Spoon the mixture into the prepared tin. Bake at 200°C (180°C fan oven) for 30 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for a few minutes, then remove and transfer to a wire rack to cool, still in the paper.
5. For the icing, sift the Confectioner’s sugar into a bowl, add the ginger syrup and 1 tbsp cold water and mix until smooth. Pour the icing over the cooled cake, then scatter the chopped ginger on top.
