Toffee Ginger Cakes With Fudgy Icing

A community recipe by tootsievalentine

Not tested or verified by Nigella.com

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Introduction

Although these make great autumnal cakes (perfect for Bonfire night) they taste delicious enough to want to make and eat them all year round! I found the recipe in Waitrose.

Ingredients

Serves: Makes 12 cakes depending on si

Metric Cups

For the Toffee Ginger Cakes

100 grams butter (soft)
100 grams soft light brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
25 grams golden syrup
100 grams self-raising flour (sifted)
2 medium eggs (beaten)

For the Decoration

fudge pieces (optional)
crystallised ginger (optional)

For the Fudgy Icing

25 grams butter
59 grams soft light brown sugar
2 tablespoons single cream
100 grams icing sugar (sifted)

For the Toffee Ginger Cakes

3½ ounces butter (soft)
3½ ounces soft light brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
⅞ ounce golden syrup or light corn syrup
3½ ounces self-rising flour (sifted)
2 medium eggs (beaten)

For the Decoration

fudge pieces (optional)
candied stem ginger (optional)

For the Fudgy Icing

⅞ ounce butter
2 ounces soft light brown sugar
2 tablespoons heavy cream
3½ ounces confectioners' sugar (sifted)

Method

Toffee Ginger Cakes With Fudgy Icing is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200Â°C, gas mark 6. Line a fairy cake tin with paper cases.
Ensure all ingredients are at room temperature. Either put all the ingredients into a food processor and mix til you have a smooth batter, or take the 'traditional' route....beat the butter and sugar together until pale and creamy. Beat in the ginger, vanilla and golden syrup until combined. Add the beaten eggs, then gradually add a little flour at a time.
Spoon into the paper cases and bake in the oven for 15-20 minutes until golden and well risen. Place on a wire rack to cool.
Meanwhile, make the icing... Melt the butter and brown sugar in a small saucepan. I like to cook it til it's a dark golden brown so it tastes nice and deep! Although do be careful it doesn't burn too drastically. Gently bring to the boil then add the cream and simmer for 5 minutes.
Remove from the heat and beat in the icing sugar until smooth. If the icing becomes too stiff, add a tablespoon of boiling water and beat again.
Spread the icing over the cakes and decorate with chunks of fudge.

Preheat the oven to 200Â°C, gas mark 6. Line a fairy cake tin with paper cases.
Ensure all ingredients are at room temperature. Either put all the ingredients into a food processor and mix til you have a smooth batter, or take the 'traditional' route....beat the butter and sugar together until pale and creamy. Beat in the ginger, vanilla and golden syrup or light corn syrup until combined. Add the beaten eggs, then gradually add a little flour at a time.
Spoon into the paper cases and bake in the oven for 15-20 minutes until golden and well risen. Place on a wire rack to cool.
Meanwhile, make the icing... Melt the butter and brown sugar in a small saucepan. I like to cook it til it's a dark golden brown so it tastes nice and deep! Although do be careful it doesn't burn too drastically. Gently bring to the boil then add the cream and simmer for 5 minutes.
Remove from the heat and beat in the confectioners' sugar until smooth. If the icing becomes too stiff, add a tablespoon of boiling water and beat again.
Spread the icing over the cakes and decorate with chunks of fudge.

Additional Information

The cooked cakes can be frozen un-iced (after point 2). When ready to ice, thaw them and follow on from point 3. The cakes will keep for up to 3-4 days in an airtight tin in a cool place.