Ginger cake


© Blue Devil


  • 175g  sifted self raising flour
  • 100g butter, softened
  • 175g caster sugar
  • 2 beaten eggs
  • 6 tablespoons milk
  • 1–2 teaspoons ginger


  • 100g butter
  • 200g icing sugar


  1. Heat the oven to 180C°/350°F/160°F/Gas 4 and grease a small cake tin – a 20cm sandwich tin would be fine
  2. Place the butter in a mixing bowl and stir until soft then add the sugar and mix until creamy.
  3. Add gradually the beaten eggs, milk  and the sifted flour. Make sure you mix them together well.
  4. Put the mixture into the greased cake tin and bake for 35 minutes or until golden brown and springy in the middle.
  5. Allow the cake to cool then spread or pipe the butter icing on top.
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