Dark Ginger Cake with Buttercream Topping
ready in 2 h.
- 1 cup butter (room temperature)
- 1 cup fine brown sugar
- 2 Tbsps Molasses
- 2 tsps fresh ginger (grated)
- 6 eggs
- 3.333 cups all-purpose flour
- ½ Tbsp cream of tartar
- 2 tsps ground cinnamon
- ½ tsp ground cloves
- ⅞ cup milk
- piping icing (red, blue, white)
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a loaf tin.
Beat the butter and the sugar until creamy then add the molasses, ginger, a good pinch of salt and the eggs and beat for 5 minutes using the hand mixer.
Mix together the flour, cream of tartar, cinnamon and cloves and gradually add to the wet ingredients along with the milk. Add some more milk if the mixture is too firm. Transfer the mixture into the loaf tin and bake for 50 min until golden brown. Test with a wooden stick to see if it is done. Knock out onto a wire rack and leave too cool.
To make the butter cream, beat the butter until creamy and gradually add the icing sugar. Add the syrup and stir well. Spread thickly and evenly onto the cake, decorated with writing icing and chil for 40 min. Serve sliced.