Nick made this cake for our Macmillan charity coffee morning.
Ginger muffins are his favourite every to consume and to bake and he’s all the time having a look out for something a bit of totally other. This recipe comes from a e book referred to as “Make, Bake and Have a great time” by means of Annie Rigg and it comprises instructions for decorating the cake with slices of candied pineapple. I confess that we did acquire a pineapple on the other hand decided that making the candied slices used to be a faff too some distance. (We ate the pineapple for dessert one different day.) Instead, Nick decorated it with chopped crystallised ginger.
The cake used to be reasonably faffy as it used to be, involving the making of a syrup and a cream cheese icing – the recipe for which used to be annoyingly on a definite internet web page (having to turn back and forth from one recipe to another is something I uncover very demanding). The truth is the recipe used to be exactly this sort of issue that Nick loves to get stuck into, remembering that he is an individual who used to be in a position to caramelise carrots for a previous cake. Myself, I merely shouldn’t have the staying power, all the time having a number of other problems that need doing at the equivalent time, similar to ironing some jeans or putting out the showering while the local weather is good. Nick has the knack of focusing on one process at a time to the exclusion of all others. (A well known male characteristic I consider.)
Regrettably, I absolutely forgot to take a picture of a slice of the cake. It used to be delicious with a slightly of rum and numerous spice. It had a nice, even crumb and stored successfully for an afternoon or 3 (inside the refrigerator because of the cream cheese icing). It bought numerous praise at the coffee morning and, basking in all of the eye, Nick discussed he would indubitably make it all over again AND would maintain the candied pineapple to head at the side of it. Brave guy.
For the syrup
* measure part of the syrup parts for one cake as those parts provide enough syrup for baking the pineapple slices, which we didn’t make. On the other hand the leftover syrup keeps successfully inside the refrigerator for numerous days.
100g caster sugar
juice of one lime
4cm recent ginger, peeled and kind of chopped
3 tblsp dark rum (we used spiced rum)
1 cinnamon stick
3 tblsp water
For the cake
75g golden syrup
75g dark treacle
175g plus 2 tblsp dark muscovado sugar
3 balls stem ginger in syrup, finely chopped (part could be used for the frosting)
3 tblsp dark rum (we used spiced rum)
½ tsp bicarbonate of soda
100ml boiling water
200g simple flour
1 tsp baking powder
3 tsp ground ginger
1 huge tsp ground cinnamon
¼ tsp ground allspice
¼ tsp grated nutmeg
pinch of salt
3 medium eggs, calmly beaten
For the cream cheese frosting
150g excellent top quality complete fat cream cheese
25g softened butter
1-1½ tblsp maple syrup (or you may use transparent honey)
½ tsp vanilla extract
1 tblsp crystallised ginger, chopped for decoration (elective)
First make the rum and ginger syrup by means of hanging all the parts proper right into a small saucepan over medium heat. Put across to the boil, stirring to dissolve the sugar. Simmer for 3-4 mins until thickened (ours took for for much longer than this). Remove from the heat and set aside to cool.
Preheat the oven to 170C / 150 fan / gas mk 3. Grease and line a 900g loaf tin with baking parchment, or use a paper liner.
In a single different small saucepan, put the butter, golden syrup, treacle and sugar and heat gently until melted and dissolved. Upload part of the chopped ginger, the rum and boiling water and mix to combine. Stir in the bicarb, which is able to cause the mix to foam, and set aside.
Sift the dry parts into a large bowl and make a successfully inside the heart. Upload the eggs and the syrup/butter mixture in thirds, beating successfully with each and every addition. Stir successfully and pour into the in a position tin. Tap the tin numerous events at the worktop to release any huge bubbles. Bake for 45-50 mins until accomplished.
Go away the cake inside the tin when you drive the rum and ginger syrup. Prick the new cake right through with a skewer and slowly drizzle 1-2 tblsp syrup over the top, letting it soak in. Cool inside the tin.
To make the cream cheese frosting, put the cheese and butter proper right into a bowl and mix jointly until simple. Upload the maple syrup or honey to taste. Mix inside the vanilla and the chopped ginger.
Turn the cake out onto a serving dish and spread the frosting over the top. Sprinkle the chopped crystallised ginger over the frosting (if using).
Cuts into 8 – 10 slices.