Everyday recipes
British gingerbread ring cake with fruit glaze
See
Woman's Day (on sale November 30, 2009) for more delicious recipes
INGREDIENTS
100g butter, chopped,
at room temperature
2/3 cup caster sugar
¾ cup treacle
1 egg
1 ½ cups plain flour
3 teaspoons ground ginger
2 teaspoons baking powder
1 ½ teaspoons mixed spice
½ teaspoon bicarbonate
of soda
¾ cup milk
¾ cup chopped glace cherries
¾ cup chopped glace pineapple
¾ cup chopped glace ginger
melted white chocolate,
to drizzle
METHOD
- Preheat oven to moderate, 180°. Lightly grease a 23cm savarin pan.
- In a medium bowl, using an electric mixer, cream butter, sugar and treacle together until light and fluffy. Beat in egg until well combined.
- Fold in sifted dry ingredients alternately with milk. Mix in glace fruit. Spoon into prepared pan.
- Bake for 35-40 minutes until cooked when tested with a skewer. Cool in
pan for 5 minutes, before turning onto a wire rack to cool completely.
- Melt chocolate in a snap lock bag in the microwave. Snip off a corner and drizzle over cake.
TOP TIPS - If you don't have a savarin pan, you can use a ring pan.
