February 17, 2018
Desserts, Cakes, Dairy,
Add it in the lunch box, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Picnic, Potluck, Oven Bake, Stove Top, Vegetarian, Flour, Spices, Buttermilk, Kosher Dairy more
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"From one of our national supermarkets free monthly magazine July'17."
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 and cook, stirring for 2 to 3 minutes or until butter melts and the mixture is smooth and set aside to cool.
Combine the flour, ginger, cinnamon, nutmeg and cloves in a bowl and add the eggs, buttermilk and butter mixture and stir to combine and then pour into the prepared pan and smooth the surface.
Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean and set aside in the pan for 5 minutes to cool and then turn onto a wire rack to cool completely.
Meanwhile to make the caramel icing, combine the sugar, butter and cream in a medium sucepan over low heat and cook, stirring for 3 minutes or until the butter melts and sugar dissolves.
Increase heat to medium and bring to the boil and cook for 2 minutes or until the mixture thickens slightly.
Remove from the heat and set aside for 10 minutes to cool slightly and then add the icing sugar and stir to combine and set aside for 30 minutes or until cooled completely.
Place the cooled ginger cake on a serving plate and spread with the caramel icing and then cut into slices to serve.
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