Ingredients

125g butter
1 cup Chelsea White Sugar
2 eggs beaten
1/2 cup Chelsea Golden Syrup
1 cup milk and 1 tsp baking soda mixed together
2 cups plain flour
Pinch salt
1 tsp baking powder
2 Tbsp ground ginger
1 tsp mixed spice
1 tsp cinnamon

Ginger Butter Icing
2 cups Chelsea Icing Sugar
1 tsp ground ginger
25g butter, melted
boiling water

Method

Cream butter and Chelsea White Sugar. Add eggs, Chelsea Golden Syrup and milk. Add remaining ingredients and mix well. Pour into a large 25cm well greased or baking paper lined, ring tin. Bake for 30 - 45 mins at 180°C. Cool on a wire rack. When cold, ice with ginger butter icing.

Ginger Butter Icing
Mix Chelsea Icing Sugar, ground ginger and butter together, adding enough boiling water to make a spreadable butter icing.

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Name: Taranaki Country Ginger Cake
Prep time: 10 min
Cook time: 30 min
Ingredients: 125g butter; 1 cup Chelsea White Sugar; 2 eggs beaten; 1/2 cup Chelsea Golden Syrup; 1 cup milk and 1 tsp baking soda mixed together; 2 cups plain flour; Pinch salt; 1 tsp baking powder; 2 Tbsp ground ginger; 1 tsp mixed spice; 1 tsp cinnamon; Ginger Butter Icing; 2 cups Chelsea Icing Sugar; 1 tsp ground ginger; 25g butter, melted; boiling water

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Reviews

Average Rating

(16 reviews)

Hi. Is the 180deg temp fan bake temp or standard? I have made it before, but forget what temp I used

CHELSEA: Thanks for your question, if Fan Bake is not stated on the recipe, you can use Standard Bake as the default.

I don't have a ring tin. My husband loves gingerbread so I'd like to try this recipe. How long would you suggest to bake for in a 20cm square tin?

Beautiful cake. Very simple to make and delicious to eat. Definitely a winning recipe.
Footnote : After 30 minutes I popped tin foil over the top to prevent the top from getting too dark.
I then finished the cooking time off for a further 10-15 minutes until the cake was fully cooked inside.

Delicious & easy to make. I made it with gluten free flour & it worked perfectly. Decorated it with chopped crystallised ginger on the icing, so good!

Beautiful. So gingery. loved it. Hot or cold.

The cake burnt on the outside but the inside was not even cooked :( No one ate it. We doubled the recipe to make a double layer cake but it all went to waste. I wouldn't recommend it. Even the icing failed.

It melted in my mouth and it was so amazingly fantastic!
That is all I can say!

How would you make this into cupcakes? How many would it make and how long to bake them?
Chelsea Sugar:
This recipe has not been tested in a cupcake format. You could try Hayley's Ginger Cupcakes recipe available on our website instead. It makes 12 cupcakes.

It was "can I have another piece"? all round. Delicious.

Delicious moist cake, yummy icing.
Very nice for a special occasion or to give to a friend.

30 to 45 mins is a bit broad! Can you be more specific? Mine came out a little dry, going to try using 1.5 cups of flour.
CHELSEA: Hi there, ovens can vary so much and this can really affect the cooking time. We would recommend starting with 30 minutes and then monitoring carefully after that.

I'm from Taranaki, Waitara and love ginger. Delicious in cake.

Beautiful cake, nice hint of the spices.
Easy recipe too

Am going to bake this later this evening but instructions are not clear as to mixing the baking soda with milk, is that the 1 cup of milk it gets mixed with or a little bit of extra milk? Thanks.
CHELSEA: Thanks for the feedback. We've amended the ingredients to show the milk and baking soda together. Cheers!

Love it! Made them as cupcakes and wow so YUM!

Super yummy! I doubled the amount of spices to make a really moist, tasty ring. It was a hit!