10 ½ oz (300 g) all-purpose (plain) flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie (mixed) spice
1 teaspoon turmeric
2 teaspoons baking powder
¾ teaspoon baking soda (bicarbonate of soda)
9 oz (250 g) butter , softened
6 oz (180 g) superfine (caster) sugar
2 large eggs
2 ¼ oz (60 g) molasses
4 ¼ oz (120 g) golden syrup (or honey or maple syrup)
1 teaspoon vanilla extract
6 fl oz (180 ml) buttermilk
1 cup fresh, grated coconut
2 ¼ oz (60 g) crystallized ginger (optional)
7 oz (200 g) cream cheese, softened
3 ¼ oz (90 g) whipping (thickened) cream
3 ¼ oz (90 g) confectioners’ (icing) sugar
2 ¼ oz (60 g) crystallized ginger, chopped
Preheat the oven to 325°F (170°C). Generously butter a 9-inch (24 cm) non-stick springform tin.
In a bowl, mix together the flour, ginger, cinnamon, pumpkin pie spice, baking powder and baking soda.
In a separate small bowl, whisk together the turmeric and buttermilk and set aside.
Using electric beaters, beat together the butter and sugar until thick and fluffy. Beat in the eggs, one at a time, beating well after each addition. With the beaters on the slowest speed, add the molasses, golden syrup and vanilla.
Add half the flour mixture and half the buttermilk and fold gently. Add the remaining flour mixture and buttermilk, then fold in the grated coconut and crystallized ginger.
Pour the batter into the prepared cake tin and bake for 40 minutes, or until the cake is “springy” when gently pressed in the center of the cake. Allow the cake to cool for 5 minutes, then turn out onto a wire rack to cool thoroughly.
To make the frosting, beat the cream cheese, butter and confectioners’ sugar together then fold through the chopped ginger. Spread generously over the cooled cake.
Bake Your Cake & Eat It Too, New Holland Publishers RRP$29.99 available at all good bookstores or online www.newhollandpublishers.com