serves
9
prep
40 minutes
cook
1 hour
difficulty
Easy
serves
9
people
preparation
40
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
Cake
- 75 g butter, plus extra for greasing
- ½ cup water
- ⅔ cup dark-brown sugar
- ½ cup molasses
- ½ cup dark corn syrup
- 3¾ tbsp preserved stem ginger, finely chopped plus 1 tbsp of its syrup
- 2 eggs, lightly beaten
- 1 ½ cup self-rising flour
- 1 tsp ground allspice
- 1 tsp ground ginger
- ¼ tsp salt
Frosting
- 260 g unsalted butter, softened
- 3¾ cup powdered sugar
- ½ cup full-fat cream cheese
- ¼ tsp vanilla
Instructions
Preheat oven to 180ºC. Grease an 18cm loaf tin and line the bottom with nonstick parchment paper.
Put water into saucepan and bring to a boil. Add butter, sugar, molasses and corn syrup and heat gently, stirring to combine, until just melted. Set aside to cool for 20 minutes, then stir in chopped ginger and its syrup, followed by the eggs.
Sift together flour, spices and salt. Add to syrup mixture and fold together.
Spoon batter into prepared pan and bake for 55-60 minutes, until skewer inserted into center comes out clean. Allow to cool in pan, then loosen the sides with a spatula, turn upside down onto a dishtowel, and shake once or twice to dislodge from pan. Turn the right way up and cool on a wire rack.
To make the frosting, put butter into a bowl and beat until pale and fluffy. Sift in powdered sugar and beat until smooth, scraping down sides of the bowl with a spatula to make sure that is it thoroughly combined. Quickly fold in the cream cheese and vanilla — don’t overbeat it or it will become too soft.
Once cake is completely cold, use spatula to spread frosting thickly on top.
Recipe from by Tonia George, Emma Scott & Nicholas Scott (; )
©2015 / Tribune Content Agency. Image Gretchen McKay / Pittsburgh Post-Gazette
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
