Name: Sticky Ginger Wreath Cake Recipe
Total time: 50 min
Yield: Serves: 12
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

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.

Serves	12
Total Time	50 mins