Dark Ginger Cake with Buttercream Topping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
507
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(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 %) |
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
1
- Ingredients
- 1 cup butter (room temperature)
- 1 cup fine brown sugar
- 2 tablespoons Molasses
- 2 teaspoons fresh ginger (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)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a loaf tin.
2.
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.
3.
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.
4.
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.
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