- 180 gram (5½ ounces) butter, chopped
- 1/3 cup (75g) firmly packed dark brown sugar
- 1/2 cup (175g) treacle
- 1/2 cup (175g) golden syrup
- 1 cup (250ml) milk
- 1 1/2 teaspoon bicarbonate of soda (baking soda)
- 1 2/3 cup (300g) plain (all-purpose) flour
- 3 teaspoon ground ginger
- 1 1/2 teaspoon ground allspice
- 3/4 cup (165g) crystallised ginger, chopped
- 2 eggs, beaten lightly
- 1/4 teaspoon ground ginger, extra
- 1/2 cup (125ml) ginger ale
- 20 gram (¾ ounce) butter
- 1 cup (160g) icing (confectioners') sugar
- 3 teaspoon lemon juice
- 1Preheat oven to 160°C (140°C fan-forced). Grease a 15cm x 23.5cm x 9cm (6-inch x 9½-inch x 3¾-inch) loaf pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over the sides.
- 2Stir butter, sugar, treacle, syrup and milk in a large saucepan over medium heat until butter melts and sugar dissolves. Bring to the boil (mixture may look slightly curdled). Remove from heat; stir in soda.
- 3Sift flour and ground spices into a large bowl; stir in butter mixture and crystallised ginger until just combined. Stir in egg until just combined. Pour mixture into pan; cover with a piece of pleated foil (see note).
- 4Bake loaf for 1 hour. Remove foil; bake a further 30 minutes or until a skewer inserted into the centre comes out with a few moist crumbs attached (the cake will have a crack along the top). Cool loaf in pan.
- 5To make ginger ale icing; bring ginger ale to the boil in a small saucepan over medium heat; boil 6 minutes or until reduced to 2 tablespoons. Remove from heat; stir in butter until melted. Transfer mixture to a small bowl; whisk in sifted icing sugar and 2 teaspoons of the juice until combined. Gradually stir in enough of the remaining juice, if needed, until icing is pourable.
- 6Pour immediately over cooled cake. Stand cake until icing sets.
- 7Serve loaf dusted with extra ground ginger.
Pleating the foil allows the cake to expand as it cooks. Use a piece of foil slightly larger than the pan. Fold the foil to create a pleat down the centre. We used a loaf pan with a capacity of 3 litres (12 cups). The uniced cake can be made a day ahead; store in an airtight container at room temperature. The uniced cake is also suitable to freeze.
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