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Ginger cake with caramel frosting

Ginger cake with caramel frosting Recipe

  • 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)
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