Ginger Cake With Fudge Frosting

• cake
• 225 g butter
• 225 g dark muscovado sugar
• 25 g golden syrup
• 2 teaspoons ground ginger
• 2 eggs
• 300 ml milk
• 375 g all-purpose flour
• 2 teaspoons baking soda
• frosting
• 75 g butter
• 175 ml double cream
• 175 g sugar

1. Heat the oven to 150*C.
2. Line a 9 inch square cake tin with baking parchment.
3. (Butter the tin first) Melt the butter, sugar and syrup in a saucepan set over a medium heat.
4. Remove from the heat and leave to cool slightly.
5. Then stir in the ground ginger, eggs and milk.
6. Sift the flour and soda into a large bowl.
7. Make a well in the center, add the ginger mixture and blend together until smooth, using a large spoon or whisk.
8. Pour the mixture into the cake tin and bake for 1 hour until firm to the touch and a skewer inserted into the center comes out clean.
9. Remove from the oven and allow to cool completely.
10. When cold, wrap in foil and leave for 3 days to improve.
11. Heat the frosting ingredients in a heavy based pan over a moderate heat, until melted.
12. Bring to a boil and simmer for 5 minutes, stirring constantly and taking care that the frosting does not burn.
13. Remove from the heat and whisk until just thickened to a pouring consistency.
14. Leave to cool and set a little.
15. Spread over the top of the cake.
16. For a smooth finish dip a palette knife in hot water and run it across the top, repeating as necessary.
17. You may prefer the slightly rough and textured look, which comes naturally.

cake, butter, muscovado sugar, golden syrup, ground ginger, eggs, milk, flour, baking soda, frosting, butter, cream, sugar

Taken from www.food.com/recipe/ginger-cake-with-fudge-frosting-89258 (may not work)