Here is how my ginger cake turned out:
|Ginger, pecan and coconut cake.|
I first started by mixing the butter, sugar, syrups and eggs together.
|Butter, treacle and golden syrup.|
|Butter, treacle and golden syrup mixed.|
Once beaten I sifted in flour, chopped ginger, chopped pecans and coconut and gently in-cooperated.
|Pecans and ginger|
|Coconut and pecans added|
|Cakes pre baking|
After 45 minutes the cakes were baked and I left to cool before getting on with the ginger fudge icing.
|Ginger fudge icing|
|Cakes layered up|
200g - self -raising flour (I used 270g)
4 tbsp ground ginger (I used 3 tablespoons of ground ginger)
1tsp baking powder (I used 1 tablespoon baking powder)
200g butter (I used 270 g butter)
350g golden sugar (I used 250g golden sugar and 200g treacle)
100g light muscavodo sugar (I used 130g dark muscavodo sugar)
4 eggs, beaten (I used 6 eggs)
100g pecans (I used 50 g pecans)
100g crystallised ginger (I used 60g ginger)
I also added 50 g coconut.
Pinch of salt
The recipe and method for the ginger fudge icing can be found here.
1) Preheat the oven to 180C/Gas mark4/ Fan oven 160C. Butter and line the base of two 20cm/8 inch tins. Sift together the flour, ginger, baking powder and salt. Rub in the butter until it resembles crumbs - (I done this as stage 2)
2) Beat in the syrup, sugar, eggs, pecans, crystallised ginger and coconut. Pour into the tins and bake for 45 minutes until firm. Cool in the tins for 10 minutes and turn out on a wire rack.