Gingerbread Cube Cakes
Indulge in the warmth and spice of this delectable ginger cake, with its rich, moist crumb and sweet icing. Perfect for any occasion, this cake will fill your kitchen with cozy aromas and satisfy your sweet tooth with every bite.
— Constant Cookbook
Ingredients
- 175g butter, softened
- 175g dark muscavado sugar
- 250g self raising flour
- 100g gollden syrup
- 1tbsp ground ginger
- 4 medium eggs
- an 18cm x 28cm baking tin
- 350g fondant icing sugar
- stem or crystallised ginger, to decorate
Instructions
- Pre- heat the oven to 190c/ gas mark 5.
- Put the butter in abowl with the sugar, flour, syrup, ground ginger and eggs. Beat mixture until smooth. Spoon the mixture into the baking tin, lined with baking parchment.
- Bake in the centre of the oven for 30- 40 mins, or just until firm to ouch in the centre. Remove from the oven and leave it in tin to cool for 10 mins. Transfer to a wire cooling rack to cool completely.
- To make the icing, mix the icing sugar with enough water to give a soft consistencey, then spread over the top of the cake. Cut into cubes and decorate with stem or cyrstallised ginger. Allow the icing to set befor serving.
Yield
Makes 15 cakes
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