125g Tararua Butter
1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g)
2 eggs, beaten
½ cup Chelsea Golden Syrup (180g)
4 Tbsp fresh peeled ginger, finely grated
1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra
1 tsp Edmonds Baking Soda
2 cups Edmonds Standard Grade Flour (300g)
1 tsp Edmonds Baking Powder
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
1 pinch salt

Ginger Butter Icing
1 ½ cups Chelsea Icing Sugar (225g)
25g Tararua Butter, melted
1 tsp ground ginger, plus a little extra to sprinkle
Boiling water

Preheat oven to 180°C conventional / 160°C fan-forced. Grease a 24cm ring cake tin and line the base with baking paper.

Beat Tararua Butter and Chelsea Organic Coconut Sugar or Dark Cane Sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in Chelsea Golden Syrup, fresh ginger and 1 cup Meadow Fresh Original Milk (mixture doesn't come together nicely, but it doesn't make a difference to the final baked cake!).

Mix Edmonds Baking Soda with the extra 1 Tbsp Meadow Fresh Original Milk. Fold into the butter mixture with the Edmonds Standard Grade Flour, Edmonds Baking Powder, spices and salt, until combined.

Spoon mixture into prepared tin. Bake for 30-40 minutes or until the top feels firm to touch and the cake is beginning to pull away from the sides of the tin. Cool in the tin for a few minutes then turn out onto a wire rack to cool completely.

Ginger Butter Icing
Mix all ingredients together, adding a teaspoon of boiling water at a time, until icing is a soft, spreadable consistency. Spread over the cake and lightly sprinkle with extra ground ginger.