Dark Ginger Cake with Buttercream Topping

Name: Dark Ginger Cake with Buttercream Topping
Total time: 2 h
Yield: 1
Ingredients: 1 cup butter (room temperature); 1 cup fine brown sugar; 2 tablespoons Molasses; 2 teaspoons fresh Ginger root (grated); 6 eggs; 3.333 cups All purpose flour; 0.5 tablespoon cream of tartar; 2 teaspoons ground cinnamon; 0.5 teaspoon ground Cloves; 0.875 cup milk; 0.875 cup cold butter; 3 tablespoons powdered sugar; 4 tablespoons Caramel syrup; piping icing (red, blue, white)

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Dark Ginger Cake with Buttercream Topping

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h.

Ready in

Calories:

507

calories

Calories

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Nutritional values

1 loaf contains
(Percentage of daily recommendation)

Calorie	507 kcal	(24 %)
Protein	7.49 g	(8 %)
Fat	31.74 g	(27 %)
Carbohydrates	48.03 g	(32 %)
Sugar added	19.63 g	(79 %)
Roughage	0.27 g	(1 %)

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more nutritional values

Vitamin A	331.08 mg	(41,385 %)
Vitamin D	1.23 μg	(6 %)
Vitamin E	3.43 mg	(29 %)
Vitamin B₁	0.28 mg	(28 %)
Vitamin B₂	0.34 mg	(31 %)
Niacin	3.05 mg	(25 %)
Vitamin B₆	0.05 mg	(4 %)
Folate	85.69 μg	(29 %)
Pantothenic acid	0.3 mg	(5 %)
Biotin	0.69 μg	(2 %)
Vitamin B₁₂	0.77 μg	(26 %)
Vitamin C	0.03 mg	(0 %)
Potassium	199.97 mg	(5 %)
Calcium	55.62 mg	(6 %)
Magnesium	19.91 mg	(7 %)
Iron	1.93 mg	(13 %)
Iodine	34.09 μg	(17 %)
Zinc	0.37 mg	(5 %)
Saturated fatty acids	18.82 g
Cholesterol	165.6 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

loaf tin 30 cm long

Ingredients: 1 cup
butter (room temperature); 1 cup
fine brown sugar; 2 tablespoons
Molasses; 2 teaspoons
fresh Ginger root (grated); 6
eggs; 3.333 cups
All purpose flour; ½ tablespoon
cream of tartar; 2 teaspoons
ground cinnamon; ½ teaspoon
ground Cloves; ⅞ cup
milk

For the butter cream: ⅞ cup
cold butter; 3 tablespoons
powdered sugar; 4 tablespoons
Caramel syrup

Plus: piping icing (red, blue, white)

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Preparation steps

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.