Name: Cinnamon ginger cake with caramel icing
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 125 gram butter, softened; 1/3 cup (75g) caster (superfine) sugar; 1 egg; 3/4 cup (265g) golden syrup or treacle; 1 3/4 cup (260g) plain (all-purpose) flour; 2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon bicarbonate of soda (baking soda); 3/4 cup (180ml) hot water; Caramel icing; 60 gram butter, chopped; 1/2 cup (110g) firmly packed light brown sugar; 2 tablespoon milk; 1 1/2 cup (240g) icing (confectioners') sugar; 1 teaspoon vanilla extract

Ingredients

125 gram butter, softened

1/3 cup (75g) caster (superfine) sugar

1 egg

3/4 cup (265g) golden syrup or treacle

1 3/4 cup (260g) plain (all-purpose) flour

2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon bicarbonate of soda (baking soda)

3/4 cup (180ml) hot water

Caramel icing

60 gram butter, chopped

1/2 cup (110g) firmly packed light brown sugar

2 tablespoon milk

1 1/2 cup (240g) icing (confectioners’) sugar

1 teaspoon vanilla extract

Method

1.Preheat oven to 180°C (160°C fan forced). Grease deep 20cm (8-inch) round cake pan.

2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg then gradually add syrup, beat well. Transfer mixture to large bowl, stir in sifted dry ingredients and the water in two batches, stir until smooth. Pour into pan.

3.Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

4.Make caramel icing. Combine butter and sugar in small saucepan, stir constantly over high heat, without boiling, until butter is melted and sugar dissolved. Add milk, stir a further 2 minutes. Remove from heat, gradually beat in sifted icing sugar and extract.

5.Top cake with icing. Sprinkle with a little extra cinnamon, if you like.

To get the decorative effect on the top of the cake, place a paper doily on the cake and sprinkle ground cinnamon over the top. Carefully remove the doily from the top of the cake.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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