Cinnamon Ginger Cake With Caramel Icing

• 8 tbsp (1 stick) butter, softened
• 1/3 cup granulated sugar
• 1 None egg
• 3/4 cup golden syrup or molasses
• 2 cups flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• None None FOR THE CARAMEL ICING
• 4 tbsp (1/ 2 stick) butter, chopped
• 1/2 cup firmly packed light brown sugar
• 2 tbsp milk
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract

1. Preheat the oven to 350u0b0F. Grease deep 9-inch round cake pan.
2. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in egg then gradually add syrup, beating well. Stir in sifted dry ingredients and 3/4 cup hot water in two batches, stirring until smooth. Pour into prepared pan.
3. Bake about 1 hour until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4. For the caramel icing, combine butter and brown sugar in small saucepan. Stir constantly on high heat, without boiling, until butter is melted and sugar dissolved. Add milk; stir a further 2 mins. Remove from heat. Gradually beat in sifted powdered sugar and vanilla extract.
5. Spread top of cake with icing. Sprinkle with additional cinnamon, if desired.

butter, sugar, egg, golden syrup, flour, ground ginger, ground cinnamon, baking soda, butter, brown sugar, milk, powdered sugar, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/36529 (may not work)