Ginger Stout Cake

  • Total Time

    1h 10m
    • Prep Time

      25m
    • Bake Time

      45m
  • Serves

    10


This beautiful rich cake is topped with a caramel icing that finishes the cake off perfectly. The golden colour of the icing makes the cake look like a glass of stout!

Method

  1. Pre-heat the oven to 170°C (fan 160°C, gas mark 3). Grease and base line a 20cm round cake tin, dust with flour.

    Top Tip: How to Grease & Line a Circular Cake Tin
  2. Place the stout, butter, sugars and syrup together in a large pan. Heat gently until the butter and sugar are melted.

  3. Add the flour, ground ginger and stem ginger. Blend the bicarbonate and a little milk together in a small dish then add this mixture to the pan and beat well.

  4. Pour the mixture into the prepared cake tin and bake for around 45 minutes. Check by inserting a skewer...if it comes out clean it is baked.

  5. Remove from the oven and leave the cake to stand on a wire rack in the tin for 5 minutes before removing from the tin to cool completely.

  6. Beat the butter until soft and gradually add the icing sugar. Beat until smooth. Spoon over the cooled cake keeping a little rough texture. Decorate with the chopped stem ginger. Serve in slices.

Let's Bake

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