This recipe was another from the New Zealand Women’s Weekly. I have found a few great recipes on there and often do a search first. This recipe was easy, tasty and most importantly, exactly what I was looking for. I had an urge for ginger cake with lemon icing and a stored memory of a friends mum making it when I was a kid. I baked this recipe in a medium size roasting tin lined with grease-proof paper.

The Cake

175g butter
1 cup sugar
3 eggs
1 cup golden syrup
1 cup milk
1 tbsp ground ginger
1 tsp baking powder
1 tsp baking soda
2 cups flour

Preheat oven to 180ºC. Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add golden syrup and mix well, then add milk, alternating with combined dry ingredients.

Pour into a lined 22cm cake pan and bake for 50 minutes or until cake is cooked. (I did large rectangle roasting tin for about 40 mins)

Cool in pan for 5 minutes before turning onto a cake rack.

For the icing I simply sieved icing sugar into a bowl (probably around 2 c as I had made a big rectangle) added lemon juice to taste.

I then stirred and added hot water, little by little until I had a thick icing.

I kept my cake in the pan and covered with the icing.

Cute the cake when the icing is dry and remove from pan.