Ginger Honey Cake

Send to a Friend

Download Recipe

Ingredients:

• 2/3 cup Beerenberg Australian Honey
• 2/3 cup water
• 2/3 cup dark brown sugar, firmly packed
• 1 1/2 cups plain flour
• 1/2 tsp bicarbonate of soda
• 1 1/2 tbs ground ginger
• Honey Cream Topping
• 1/3 cup water
• 1/2 cup white sugar
• 1 tbs Beerenberg Australian Honey
• 125g butter
• Extra cocoa

Method:

1. Combine all ingredients, beat for 3 minutes until light and smooth.
2. Pour into greased cake tin.
3. Bake at 160C for 1 hour.
4. Leave for 5 minutes to cool slightly, then turn onto wire rack to cool completely.
5. Honey Cream Topping: Combine water, sugar and honey in saucepan.
6. Stir over gentle heat until sugar has dissolved completely, then turn up heat and bring to boil.
7. Turn off heat and leave to cool completely.
8. Beat butter in a small bowl until light and fluffy.
9. Gradually add the melted sugar mixture, beating well.
10. Spread evenly over top of cake, sprinkle with sifted cocoa powder. Swirl with a fork to make a marbled pattern.