Sticky Ginger Wreath Cake Recipe

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serves:

12

Total Time:

00:50

Prep:

00:00

Cooking:

00:00

Ingredients

  • 150g (5oz) unsalted butter
  • 100g (4oz) dark muscovado sugar
  • 100g (4oz) golden caster sugar
  • 150ml (¼pt) golden syrup
  • 2tbsp treacle
  • 175g (6oz) plain flour
  • 1tsp baking powder
  • ¼tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • ¼tsp ground ginger
  • 3 eggs, beaten
  • 150ml (¼pt) whole milk
  • 4 balls of stem ginger, finely chopped
  • 200g (7oz) icing sugar, sifted
  • 1tbsp syrup from the stem ginger jar
  • zest and juice 1 lemon
  • dried nuts and fruit, to decorate
  • you will need
  • 25cm (10in), 1.3-litre (2¼pt) Savarin cake tin (ring mould), greased

Method

  • Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cake, melt the butter, the sugars, golden syrup and treacle in a saucepan over a low heat. Mix well, then set aside to cool.

  • Sift the flour, baking powder, bicarbonate, cinnamon and ginger into a large bowl. Pour in the eggs, milk and sugar mix, and add the stem ginger; then fold to combine. Spoon into the prepared tin, spreading the mix to all the edges. Tap the tin a couple of times on the worktop, to ensure there are no air pockets. Bake for 30 minutes, then leave to cool for 5 minutes before turning out on to a wire rack.

  • To make the icing, sift the icing sugar into a bowl then mix in the syrup, and lemon zest and juice. You may need a couple of drops of water to make it the right consistency.

  • To decorate, drizzle the icing over the cooled cake, and decorate with dried nuts and fruit.

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