Caroline’s Ginger Cake with Lemon Icing

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Oven 325 F / 170 C / Gas 3

  • Grease & Line tin 15 in x 11.5 in
  • Cream together 6 oz Butter or Marg. and 6 oz Caster Sugar
  • ADD 3 beaten eggs 
  • ADD 2 tbsp ginger syrup
  • ADD 1tbsp black treacle 
  • ADD 8 oz S R flour 
  • ADD 2 tsps ground ginger
  • ADD 1 tbsp ground almond
  • ADD 2 tbsp milk
  • ADD 5 chopped stem ginger
  • Pour into tin and cook 40 – 50 minutes

ICING

  • 8oz icing sugar / lemon juice