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Toffee Ginger Cakes with Fudgy Icing

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Toffee Ginger Cakes with Fudgy Icing

Perfect as a gift for trick or treating, or to enjoy on Bonfire Night, these fairy cakes are topped with a rich fudge icing - they'll soon be gobbled up!

  • Nut Free
  • Vegetarian
Preparation time:
20 minutes
Cooking time:
25 minutes to 30 minutes
Total time:
45 minutes to 50 minutes 50 minutes
Makes:
 12 cakes

Ingredients

  • 100g soft butter
  • 100g light brown soft sugar
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 25g golden syrup
  • 100g self raising flour, sifted
  • 2 medium eggs, beaten
  • For the fudgy icing:
  • 25g butter
  • 50g light brown soft sugar
  • 2 tbsp single cream
  • 100g icing sugar, sifted
  • To decorate (optional):
  • Pieces of fudge or crystallised stem ginger

Method

  1. Preheat the oven to 200°C, gas mark 6. Place paper cake cases in a 12-hole bun tin. Beat the butter and sugar together with an electric whisk or wooden spoon for 2-3 minutes until pale and creamy. Beat in the ginger, vanilla and golden syrup until combined.
  2. Gradually add a little flour and some of the egg, beating well after each addition. Repeat until all the flour and egg has been added. 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.
  3. Make the icing just before you are ready to ice the cakes. Melt the butter and brown sugar in a small saucepan. Bring to the boil, 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, or crystallised stem ginger.

Cook's tips

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.

Comments and images

Average user rating 4 stars out of 5

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paul_g

paul_g 04 November 2009 23:21

Made these today using Jellcakes suggestion of increasing the recipe to 2 LARGE eggs with 120g of flour/butter/sugar and it worked perfectly. I just used a generous tablespoon of syrup and upped the ginger a bit. Made 12 decent sized buns - delicious.....

katform

katform 03 November 2009 14:00

The main comments seem to be the difficulty measuring 25g of golden syrup - easy! Put your tin on the scales, note the weight and keep taking spoonfuls out until you get to 25g less! Job done.

Jellycakes

Jellycakes 29 January 2009 15:37

Really tasty cakes. I agree that the quantities are a bit mean to make 12. I would increase the butter, sugar and flour to 120g, and use large eggs.

Minky-Moo

Minky-Moo 10 November 2008 21:23

Fabulous recipe, really nice. Another one who thinks weights are ridiculous for liquid measures - my trusty NZ Edmonds Cookbook told me 25g of Golden Syrup is a tablespoon! I'd prefer cup measures for dry ingredients too - much less faff than all that weighing. In any case, the recipe was lovely and I got loads of lovely comments, everyone loved them. The second time I made them the icing didn't go well, so please don't add the cream until the butter and sugar is melted (like I did) as your icing might go a little odd. Definitely didn't make 12 cakes though - I think I got 19 out of a doubled recipe rather than 24. A keeper!

Kim McDonald

Kim McDonald 18 October 2008 12:15

I researched on Lyle's syrup website and they recommend 1 table spoon of syrup equates to 25g - follow this link for more details ... http://www.lylesgoldensyrup.com/LylesGoldenSyrup/AnyQuestions/default.htm#Measure

Yorkshire Pudding

Yorkshire Pudding 17 October 2008 14:46

A hopefully helpful tip when cooking with syrup - put tin/jar on scales, note starting weight then remove appropriate amount from tin. It is also easier if you (carefully!) hold the bowl part of your metal spoon to be used for removing syrup, over gas flame for a few seconds, syrup then slips off a treat, or if gas unavailable, put spoon in hot water to warm up, then dry quickly before spooning out syrup.

onepancook

onepancook 13 October 2008 19:19

This is an excellent recipes, delicious and very easy to make. Only comment is that it is very difficult to 'weigh' 25 grams of golden syrup so I just guessed the amount. But it turned out well.

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4 stars out of 5

Average user rating Based on 72 ratings

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Nutritional Info

Typical values per serving:
Energy 210.0kcal
Sugars 23.2g
Fat 10.3g
Saturated Fat 6.1g
Salt 0.3g

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This recipe was first published on Waitrose.com in October 2008