Lily's Ginger Cake
Created by Marramamba on March 15, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 45m
- Recipe #18054
Ingredients
- 8 ounces unsalted butter
- 10 ounces granulated sugar
- 3 tablespoons golden syrup
- 1 1/2 cups boiling water
- 1 pound self-rising flour
- 3 teaspoons ground ginger
- 2 teaspoons baking soda (in a little milk)
- BUTTER CREAM
- 8 ounces unsalted butter
- 6 ounces icing sugar
- 4 ounces drained crystallized ginger
How to Make
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Step 1: Preheat oven to 170°c
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Step 2: Melt butter, sugar and syrup in water. Add sieved flour and ginger. Add milk/baking soda mixture in and quickly beat well.
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Step 3: Put into an 8” cake tin, greased and floured or lined
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Step 4: Bake approx 45 minutes
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Step 5: Take out and sit for five minutes then put onto a cake wire and cool.
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Step 6: This cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream.
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Step 7: Sieve icing sugar carefully.
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Step 8: Cream the butter and sugar together, add chopped ginger. Cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top.
Nutritional Facts
- Serving Size: 1 (245.2 g)
- Calories 888.1
- Total Fat - 48.7 g
- Saturated Fat - 29.6 g
- Cholesterol - 126.3 mg
- Sodium - 391.2 mg
- Total Carbohydrate - 107.5 g
- Dietary Fiber - 6.5 g
- Sugars - 64.1 g
- Protein - 12.1 g
- Calcium - 38.2 mg
- Iron - 2.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg