Directions:
- Preheat oven to 170°c
- Melt butter, sugar and syrup in water.
- Add sieved flour and ginger.
- Add milk/baking soda mixture in and quickly beat well
- Put into an 8” cake tin, greased and floured or lined
- Bake approx 45 minutes
- Take out and sit for five minutes then put onto a cake wire and cool.
- This cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream.
- Sieve icing sugar carefully
- Cream the butter and sugar together, add chopped ginger. Cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 966.26 Kcal (4046 kJ) | ||
| Calories from fat | 426.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.35g | 73% | |
|---|---|---|---|
| Cholesterol | 121.91mg | 41% | |
| Sodium | 631.78mg | 26% | |
| Potassium | 51.76mg | 1% | |
| Total Carbs | 135.01g | 45% | |
| Sugars | 44.32g | 177% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 3.42g | 7% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.1mg | 6% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 409.17 Kcal (1713 kJ) | ||
| Calories from fat | 180.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.05g | 73% | |
|---|---|---|---|
| Cholesterol | 51.62mg | 41% | |
| Sodium | 267.53mg | 26% | |
| Potassium | 21.92mg | 1% | |
| Total Carbs | 57.17g | 45% | |
| Sugars | 18.77g | 177% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 1.45g | 7% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.5mg | 6% | |
| Calcium | 20.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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