Ginger Spice Cake

Topped with smooth caramel icing, this delicious cake really is sugar, spice and all things nice!

The ingredient of Ginger Spice Cake

• 125g butter chopped
• 2 3 cup 230g golden syrup
• 1 3 cup 70g brown sugar
• 2 cups 300g self raising flour
• 1 1 2 tbsp ground ginger
• 2 tsp ground cinnamon
• 1 2 tsp ground nutmeg
• 1 2 tsp ground cloves
• 2 coles australian free range eggs
• 1 2 cup 125ml buttermilk
• 1 2 cup 110g brown sugar
• 50g butter
• 2 tbsp thickened cream
• 2 3 cup 110g icing sugar mixture

The Instruction of ginger spice cake

• preheat oven to 180c grease and line the base and sides of a 10cm x 21cm loaf pan
• place butter golden syrup and sugar in a saucepan over low heat cook stirring for 2 3 mins or until butter melts and the mixture is smooth set aside to cool
• combine flour ginger cinnamon nutmeg and cloves in a bowl add the eggs buttermilk and butter mixture and stir to combine pour into the prepared pan smooth the surface
• bake for 40 45 mins or until a skewer inserted in the centre comes out clean set aside in the pan for 5 mins to cool turn onto a wire rack to cool completely
• meanwhile to make the caramel icing combine the sugar butter and cream in a medium saucepan over low heat cook stirring for 3 mins or until the butter melts and sugar dissolves increase heat to medium bring to the boil cook for 2 mins or until the mixture thickens slightly remove from heat set aside for 10 mins to cool slightly add the icing sugar and stir to combine set aside for 30 mins or until cooled completely
• place the cooled ginger cake on a serving plate spread with the caramel icing cut into slices to serve

Nutritions of Ginger Spice Cake

fatContent: 430 678 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 69 grams carbohydrates
fibreContent: 46 grams sugar
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a

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