Ginger Cake With Fudge Frosting - cooking recipe

Ingredients

cake
225 g butter
225 g dark muscovado sugar
25 g golden syrup
2 teaspoons ground ginger
2 eggs
300 ml milk
375 g all-purpose flour
2 teaspoons baking soda
frosting
75 g butter
175 ml double cream
175 g sugar

Preparation

Heat the oven to 150*C.
Line a 9 inch square cake tin with baking parchment.
(Butter the tin first) Melt the butter, sugar and syrup in a saucepan set over a medium heat.
Remove from the heat and leave to cool slightly.
Then stir in the ground ginger, eggs and milk.
Sift the flour and soda into a large bowl.
Make a well in the center, add the ginger mixture and blend together until smooth, using a large spoon or whisk.
Pour the mixture into the cake tin and bake for 1 hour until firm to the touch and a skewer inserted into the center comes out clean.
Remove from the oven and allow to cool completely.
When cold, wrap in foil and leave for 3 days to improve.
Heat the frosting ingredients in a heavy based pan over a moderate heat, until melted.
Bring to a boil and simmer for 5 minutes, stirring constantly and taking care that the frosting does not burn.
Remove from the heat and whisk until just thickened to a pouring consistency.
Leave to cool and set a little.
Spread over the top of the cake.
For a smooth finish dip a palette knife in hot water and run it across the top, repeating as necessary.
You may prefer the slightly rough and textured look, which comes naturally.