Spiced Ginger Cake
This cake is perfect for autumn and is probably one of my favourites and so easy to make too. The kitchen smells divine when this is baking. You can choose your own flavour of buttercream, I’ve used many different ones with this cake including lemon and cream cheese but for this example it’s chocolate orange. The photo shows a 5″ cake with four layers but the recipe below is for 2, 8″ (23cm) cakes as the tins for these are more widely available.
For the cake
300g of brown sugar
225g plain flour
225g self raising flour
½ teaspoon bicarbonate of soda
2 tablespoon of ground ginger
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
250g unsalted butter, soft
175g golden syrup
For the chocolate orange buttercream
120g of unsalted butter, soft
240g of icing sugar
1 tablespoon of finely grated orange peel
1 tablespoon of melted dark chocolate (or however much you like to taste!)
1. Preheat the oven to 170˚C and grease and line two 8” cake tins with baking parchment.
2. Sift the dry ingredients and add the remaining ingredients. Using a mixer or hand held whisk mix together on a slow speed until the mixture is smooth and has changed to a paler colour.
3. Dived the mixture into the two tins and level as best as possible.
4. Bake in the oven for aprox 1hr but keep checking from 50mins as every oven can be different. To check insert a skewer into the middle of cake, if it comes out clean the cake is done, if not leave for another 5mins and check again.
5. Leave the cake to cool for a short period and when possible turn out onto a wire rack to cool completely.
6. Mix the ingredients for the buttercream together until light and fluffy. I usually leave mine in the mixer for about 10mins but just do it for as long as you can as long as it’s all mixed together with no lumps.
7. If your cake has a big hump on top take a big knife and cut this off to level one of the cakes. Use this as your cake for the bottom. Spread your buttercream over the top of the cake and place your remaining cake on top. If you have any spare buttercream you can spread or pipe over the top of the cake.