Ginger Cake with Whisky Icing Recipe

Ingredients

250g butter, softened
150g demerara sugar
260g plain flour
3 tsp baking powder
4 tsp ground ginger
1½ tsp cinnamon
150g plus 3 tbsp agave syrup
120g treacle
3 eggs
A thumb of ginger
200g crystalised ginger
1 lemon
200g icing sugar
1 tbsp whisky

Prep: 20 mins | Cook: 1 hr 20 mins + cooling

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Method

1. Heat your oven to 160°C/Fan 140°C/Gas 3. Grease and line a loaf tin with baking paper.

2. Pour the demerara sugar into a bowl and add 100g softened butter. Beat well (using electric beaters if you have them) till light and fluffy. Set aside.

3. In a separate bowl, sift in the flour, ground ginger, ground cinnamon and baking powder together.

4. Beat 150g agave syrup and all of the treacle into the sugar and butter till well incorporated, then beat in the eggs, one at a time.

5. Peel and finely grate the fresh ginger. Finely chop the crystalised ginger.

6. Fold the flour and spices through the sugar and butter mix till just combined. Stir in the fresh and crystalised ginger.

7. Spoon the batter into the loaf tin and slide into the oven. Bake for 1 hr 20 mins, till a skewer inserted through the middle of the cake comes out clean. If the cake mix is still clinging to the skewer, return for a further 5 mins before checking again.

8. When the cake is nearly ready, squeeze the lemon juice into a pan and stir in the reserved 3 tbsp agave syrup. Warm through under a medium heat, till just beginning to simmer.

9. When the cake is cooked, poke deep holes all over the sponge with a skewer and drizzle the lemon syrup evenly all over. Allow the cake to cool in the tin, before turning out.

10. When the cake is cool, make the icing. Sift the icing sugar into a large bowl and whisk in the remaining 150g of butter till smooth and light in texture. Add the whisky and continue to beat till fully combined. Spread over the cake and serve with a hot cup of tea.

Bakingqueen

Rating

Love this very warming;great whisky lemon icing. Omit the lemon syrup if you like as don’t really need and makes it very sticky!

Lily

Slow Cook Fan

Andie

I made this as an alternative to Christmas pudding, however it was virtually inedible because of the overpowering taste of ginger. I thought the amount was rather a lot as I made it but decided it would be best to stick to the recipe. I hate wasting food but I ended up having to throw most of it away because no one liked it. Also the lemon syrup made the cake sink in the middle. Overall not a success!