Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 20 March 2013

Lime Frosted Double Ginger Cake

  photo SAM_5512_zps719bab53.jpg

Do you like Ginger as much as I like Ginger? I sure hope so, for today I'm going to show you one of the nicest ginger cakes you could ever want to bake and eat! With this tasty cake you get a double  hit of ginger flavor . . .

 photo SAM_5516_zps64fca22a.jpg

The first coming from a full tablespoon of finely grated fresh ginger-root . . .

  photo SAM_5517_zps97e3066e.jpg

The second coming from 2 tablespoons of finely chopped stem ginger in syrup . . .

  photo SAM_5518_zps608024c4.jpg

I do confess, I add an additional whammy of 1 tablespoon of syrup from the jar of stem ginger . . .

 photo SAM_5519_zps29b67989.jpg

All three add up to one very delicious cake.  Spicy and gingery, but in a nice way.  It doesn't smack you in the face, but you know that it's there . . .

 photo SAM_5520_zps87c26d46.jpg

This is an incredibly moist cake . . . brown sugar makes it so, and when you combine that snap of ginger, with that moist texture and a moreish lime flavored cream cheese frosting, you have a real winner.

  photo SAM_5521_zps4c1d32dd.jpg

This is the cake that will have you getting up at 2 o'clock in the morning to sample just one more tiny sliver . . . it's a real favourite in this house and I am sure it will become a favourite in yours as well.

  photo SAM_5511_zps5d8eee59.jpg

*Lime Frosted Double Ginger Cake*
Makes 8 to 10 servings
Printable Recipe

This smells heavenly when baking.   Refreshingly delicious and moist, with a fabulously creamy lime cream cheese frosting.

250g of butter, chopped (1 cup, plus 1 1/2 TBS)
110g soft light brown sugar (1/2 cup packed firmly)
175g golden syrup (1/2 cup)
1 TBS ginger syrup from a jar of preserved ginger
1 TBS finely grated fresh ginger-root
(I use my fine micro plane grater)
150g of plain flour (1 1/2 cup)
150g of self raising flour (1 1/2 cup)
1/2 tsp bicarbonate of soda
2 large free range eggs, room temperature and whisked lightly
185ml of whole milk (3/4 cup)
2 TBS finely chopped stem ginger, preserved in syrup

For the frosting:
250g of cream cheese at room temperature (1 8 ounce pack)
60g of butter, softened (4 1/2 TBS)
185g sifted icing sugar (1 1/2 cups)
2 tsp finely grated lime zest
1 TBS fresh lime juice

To decorate:
finely grated lime zest
chopped stem ginger in syrup

 photo SAM_5524_zps882c46dd.jpg

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a round 8 inch deep cake tin.  Line the bottom with non stick baking paper.  Set aside.

Put the butter, syrups, and brown sugar into a sauce pan.  Cook and stir over low heat until the butter is melted and the sugar has dissolved and is no longer gritty.  Stir in the grated ginger-root and set aside to cool to lukewarm.

Sift the flours together into a large bowl along with the bicarbonate of soda.  Stir in the butter mixture, along with the milk and beaten eggs.  Fold together to combine with a large metal spoon.  Stir in the chopped stem ginger and pour the batter into the prepared pan.

Bake for 1 hour to 1 hour and ten minutes until the cake is firm to the touch and a toothpick inserted in the centre comes out clean.  Allow to cool in the tin for about ten minutes before carefully inverting onto a plate and then inverting it again onto a wire rack to cool completely.

To make the frosting beat all of the ingredients together until smooth and well combined.

Carefully cut the cake into three equal layers.  Place one layer onto a serving plate.  Top with one third of the frosting.  Top with the middle layer.  Spread with another third of the frosting.  (Just frost the middles, not the sides.)  Top with the final cake layer and the remaining frosting.  Sprinkle with extra lime zest and chopped ginger.   Cut into wedges to serve.

Store in the refrigerator, but allow to come to room temperature to serve.


  1. SUPER-YUM... Wonderful cake, Marie! Thank you for sharing. :o) ((LOVE & HUGS))

  2. I have made the icing before for a carrot cake..yes w/ the lime:) But never your ginger cake..Another thing about your baking and recipes is that they ALWAYS turn out..and the cakes are always like our family's..MOIST..this looks like it's no exception..need some stem ginger..all out.:(

  3. This looks absolutely delicious!
    As there is a national holiday coming this weekend I think I' m going to give it a try. I'm a big fan of ginger! Don't have any stem ginger though and I don't know if I can find any. Maybe I could replace the ginger syrup with some bergamond syrup that I have to hand and the stem ginger with some candied ginger.
    Would that work out? What do you think Marie? I'd appreciate your advice.

  4. That sounds fabulous Helen! I am sure the candied ginger would work just fine and can imagine the sweet touch of Bergamot syrup. Let me know how it goes! I am so excited to hear how it turns out!

  5. This looks really lovely!! I am sure friends would love it- and family!

  6. Oh my, I could just feel the warm air of spring as I read this lovely post. I loved it all and the pictures were so beautiful. I can't wait for spring to bust through here.
    The recipe looks like a must to try.
    Blessings and hugs dear friend!

  7. this look absolutely yummy and delicious marie:)))) send you hugs dear!

    I don t stopping by a lot because my Mom is sick:( hope be better next week dear Marie she has an urinary infection.


Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.