Ingredients

The following ingredients have 10 Servings
  • 175 g self raising flour
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • 0.25 nutmeg (grated)
  • 1 inch root ginger (peeled and grated)
  • 5 tbsp water (roughly 75ml)
  • 2 tbsp treacle
  • 2 tbsp golden syrup
  • 75 g light brown sugar
  • 75 g butter
  • 1 large egg (beaten)
  • 2 tbsp. milk
  • 2 pieces stem ginger (in syrup, diced)
  • 225 g unsalted butter
  • 225 g cream cheese
  • 1 vanilla pod (seeds only)
  • 500 g icing sugar
  • 1 1/2 tsp. cinnamon
  • stem ginger (to decorate)

Instruction

  • Pre-heat the oven to 170C and line a 2lb loaf tin.
  • Weigh out your dry ingredients and spices into a large mixing bowl.
  • Place the water, treacle, golden syrup, sugar and butter into a saucepan and place on a low-medium heat. Warm the mixture gently until the sugar and butter have dissolved and formed a sticky syrup.
  • Stir the syrup into the dry ingredients and beat well until smooth.
  • Allow the mix to cool slightly if it hasn't already done so and begin to beat in the egg and milk.
  • Finally stir in the stem ginger before pouring the cake mix into the lined loaf tin.
  • Place low in your oven (so that the top of the loaf tin is in the centre of the oven) and bake for 1hr 15mins - 1hr 30mins or until the cake is risen and springy to the touch.
  • Allow the cake to cool in the tin for 5 minutes before removing.
  • Store the cake in its liner until you are ready to decorate (best done on the day of serving).
  • To make the icing, beat the butter with an electric mixer until light, smooth and fluffy. Add the cream cheese and vanilla and beat until well incorporated.
  • Still beating, add the icing sugar a little at a time along with the cinnamon.
  • Beat well until the icing is smooth and light.
  • Spread the icing over the top of the cake and decorate with diced or thinly sliced pieces of stem ginger (optional).