Recipe home
Gorgeous ginger cake
Ingredients
125g/4oz unsalted butter
125g/4oz dark muscovado sugar
4tbsp golden syrup
100ml /4fl oz milk
150g/5oz plain flour
2tsp ground ginger
2tsp ground cinnamon
1tsp bicarbonate of soda
75g/3oz ready-to-eat prunes, chopped
1 large egg, beaten
225g/8oz golden icing sugar
50g/2oz chopped glacé ginger, to decorate
A 20.5cm/8in ring tin (or place an empty tin can in centre of a loose-based round tin, buttered)
Perfect to serve warm as a pudding or when cool with a cuppa
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Method
Preheat oven to gas mark 2/150˚C (130˚C in a fan oven). Put butter, sugar, golden syrup and milk in a bowl. Microwave on high for 2mins to melt butter, or warm through in a pan.
Add flour, ginger, cinnamon and bicarbonate of soda, prunes and egg, and stir to combine. Pour into prepared tin and bake for 50mins or till cake is firm to the touch and shrinking away from sides of tin. Cool on a wire rack. Sieve icing sugar into a bowl and mix to a smooth consistency with 2tbsp hot water. Pour over cake and sprinkle with ginger to decorate.
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