Ginger cake with caramel icing

Cinnamon and nutmeg add a hint of warmth to this divine ginger cake, while the caramel icing highlights its spiced undertones.
Ginger cake with caramel icing

Ginger cake with caramel icing



Caramel icing


1.Preheat oven to 170°C/150°C fan-forced. Grease deep 20cm ring pan.
2.Sift dry ingredients into medium bowl. Add remaining ingredients; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat about 2 minutes or until mixture is smooth and paler in colour.
3.Pour mixture into pan; bake about 35 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
4.Meanwhile, to make caramel icing; stir butter, brown sugar and milk in small saucepan over heat until sugar dissolves; bring to the boil then simmer, stirring, 2 minutes. Remove from heat, stir in sifted icing sugar.
5.Drizzle warm icing over cake and serve.

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