This moist ginger cake is a great treat for elevenses, or for a snack while you're on the go. The rich taste of the ginger will leave your taste buds tingling.
Ingredients
- 100g unsalted butter, plus extra for greasing
- 100g dark muscovado sugar
- 75g golden syrup
- 100ml milk
- 1 large egg, beaten
- 150g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 75g ready-to-eat prunes, chopped
- 225g golden icing sugar
- 40g crystalised root ginger, sliced
Method
- 1. Preheat the oven to 150°C/fan130°C/gas 2. Grease and base-line a deep 20cm round springform cake tin or use a cake liner, if you like.
- 2. Put the butter, sugar and syrup in a saucepan and gently melt, stirring all the time. Stir in the milk, then tip into a jug to cool. Stir in the egg.
- 3. Sift the flour, bicarbonate of soda and spices into a large bowl and make a well in the centre. Stir in the syrup mixture and prunes. Pour into the tin and bake for 50-55 minutesm or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a serving plate.
- 4. Sieve the icing sugar into a bowl and mix to a smooth consistency with 2-2½ tablespoons hot water. Pour over the cake and decorate with ginger. Let the icing set before slicing the cake.
Nutritional info
Per serving: 399kcals, 12.5g fat (7.7g saturated), 3.8g protein, 72.4g carbs, 54.5g sugar, 0.7g salt