Tuesday, September 14, 2010
Heaven on a plate~
Soft..sweet ..delicious..decadent..comfort dessert~
This is Marie's Cake~
I think I have made it 12 times since the first time:)
It's absolutely delish..Just make sure you don't overcook the icing..Let It Be~ As the Beatles so brilliantly put it♥
*Ginger Cake with Caramel Icing*
A deliciously divine cake filled with the spicy flavours of ginger, cinnamon and nutmeg and covered in a luciously buttery caramel icing. We didn't have any today, but vanilla ice cream is a given with this!
165g (3/4 cup) firmly packed soft light brown sugar
110g (3/4 cup) plain flour
75g (1/2 cup) self raising flour
1/2 tsp baking soda
2 tsp ground powdered ginger
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
125g (3/4 cup) butter, softened
2 large eggs
160ml (2/3 cup) buttermilk
For the caramel Icing:
60g butter (a generous 1/4 cup)
110g (1/2 cup) firmly packed soft light brown sugar
2 TBS milk
120g (3/4 cup) sifted icing sugar
Pre-heat the oven to 180*C/350*F. Butter and lightly flour a deep 10 inch ring pan. Set aside.
Place all the cake ingredients in a large bowl. Beat with an electric mixer on low speed until combined. Increase the speed to medium and beat for 2 minutes until the mixture is smooth and pale. Spoon into the prepared pan and bake for about 35 minutes, until well risen and the top springs back when lightly touched, or a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes before dumping out onto a wire rack to finish cooling.
Stir the butter, brown sugar and milk together in a small saucepan over heat until the sugar is totally dissolved. Bring to the boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and whisk in the icing sugar until smooth. Pour over the cooled cake.
We LOVE this cake!