Photo: David Holifield
Ginger cake with caramel frosting
13 ingredients
25 min
Cuts into 12 slices
openrecipes
This moist treacle sponge will keep without the frosting for up to a week wrapped in foil and, if anything, will improve with time
Estimated Nutrition (whole recipe, rough)
886
Calories
28g
Protein
31g
Fat
121g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g butter , plus extra for the tin
- 200g dark muscovado sugar
- 100g black treacle
- 100g golden syrup
- 2 large eggs , beaten
- 300ml milk
- 350g plain flour
- 2 tsp ground ginger
- 2 tsp bicarbonate of soda
- few chunks crystallised ginger , chopped
- 85g butter
- 175ml double or whipping cream
- 175g caster sugar (we used white - use golden for a darker icing)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes