Recipe: Caramel frosted gingerbread
I love baking cakes, and have made hundreds over the years for family and friends. My late mother was a professional cook and passed on many tips and recipes which I have adapted to suit today’s trend for organic and free-range food. When my two children were small, I made novelty and celebration cakes from home, and when they became more independent, I ran a coffee shop in Mill Hill making not only dozens of cakes a week, but, salads and imaginative baked potato and sandwich fillings. However, the cakes were always the talking point. This Caramel Frosted Gingerbread became a favourite. Even people who say they don’t like ginger or coconut scoff this one.
Serves 12. Suitable for freezing for approx 1½ hours
● 325g (11 oz) light soft brown sugar
● 225 g (8 oz) unsalted butter
● 10fl ozs golden syrup
● 6 tbls stem ginger syrup
● 350 g (12 oz) self-raising flour
● 110 g (4 oz) dessicated coconut
● 25 g (1 oz) chopped stem ginger
● 1 teaspoon of ground ginger
● Half a teaspoon of bicarbonate of soda
● Half a pint of milk
● 1 egg lightly beaten
● Pre-heat the oven to 180˚C, gas 4
● Heat 8 oz of sugar, 6 oz butter, the golden syrup and 4 tablespoons of stem ginger
together until melted.
● Combine the flour, coconut, stem ginger, ground ginger and bicarbonate in a large bowl.
● Gradually beat in the melted syrup mixture, milk and egg. Beat for a further minute.
● Transfer to prepared greased and lined rectangular deep cake tin 25 x 20mm (10 x 8 in) and bake until skewer inserted in the centre comes out clean about 1 to 1½ hours. Remove from oven and cool in tin for 10 minutes and then transfer to a wire rack to cool completely.
● To make the topping, add the remaining sugar, butter and stem ginger syrup together. Boil for 1 minute.
● Remove from heat and allow bubbling to stop.
● Pour over cooled cake in one smooth motion, letting it drizzle over the edges.
● Immediately sprinkle over the remaining coconut and mark into portions.
● Leave to cool until icing has set.
If you would like to have one of your recipes featured in the JC guest recipe slot, please send it in an email to firstname.lastname@example.org. Submissions should be approximately 450 words in length