INGREDIENTS

INSTRUCTIONS

Preheat the oven to 170c. and butter a 20cm. non-stick cake tin.
First, prepare the ginger. In a medium saucepan, place the ginger,
water, brown sugar and honey and bring to the boil. Simmer for 10
minutes then cool. Set aside.
Using an electric mixer, cream the brown sugar, white sugar and butter
together until thick and creamy. Remove the bowl from the mixer and
add the eggs, one at a time, beating well by hand after each addition.
Add the flour and milk and stir gently but thoroughly. Remove the
ginger from the syrup and slice thinly, then add 3/4 of the ginger to
the cake, stirring to distribute the ginger.
Pour the cake batter into the prepared tin and bake at 170c. for one
hour, or until the cake appears firm and dry on top and yields gently
to pressure when pressed in the centre with your finger.
When the cake has been removed from the oven, spoon over the ginger
syrup and allow it to soak into the cake then turn out and cool
thoroughly on a wire rack.
To serve, spoon some thick, pure cream on top of the cake and
decorate with the remaining slices of ginger. Alternatively, serve
the cream on the side of the cake, with the ginger slices folded
through the cream or on top of the cake.
Converted by MC_Buster.
Per serving: 1648 Calories (kcal); 114g Total Fat; (61% calories from
fat); 16g Protein; 148g Carbohydrate; 664mg Cholesterol; 1270mg
Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 22 Fat; 9 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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