Ginger cake with caramel icing

Ginger Cake with Caramel Icing

3/4 cup firmly packed brown sugar

3/4 cup flour

1/2 cup self raising flour

1/2 tsp baking soda

2 tsp ground powdered ginger ( I used fresh ginger)

1 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

3/4 cup butter, softened

2 large eggs

2/3 cup buttermilk

For the caramel Icing:

1/4 c butter

1/2 cup firmly packed brown sugar

2 TBS milk

3/4 cup powder sugar

Pre-heat oven 350*F. Butter and lightly flour a deep 10 inch ring pan. Set aside.

Place all the cake ingredients in a large bowl. Beat with an electric mixer on low speed until combined. Increase the speed to medium and beat for 2 minutes until the mixture is smooth and pale. Spoon into the prepared pan and bake for about 35 minutes, until well risen and the top springs back when lightly touched, or a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes before dumping out onto a wire rack to finish cooling.

Stir the butter, brown sugar and milk together in a small saucepan over heat until the sugar is totally dissolved. Bring to the boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and whisk in the icing sugar until smooth. Pour over the cooled cake.