Ginger Cake with Fudgy Frosting

Ginger cake and parkin are two of our favorite wintertime treats. This easy-to-make recipe is made extra moreish by virtue of some rather special fudgelike frosting.

The Farmhouse Cookbook

• scant 1 cup [225 g] butter

• 1 1/8 cups [225 g] packed dark brown sugar

• 1/2 cup [200 g] light corn syrup

• 1 Tbsp blackstrap molasses

• 2 extra-large free-range eggs, beaten

• 1 1/4 cups [300 ml] whole milk

• 3 1/8 cups [375 g] all-purpose flour

• large pinch salt

• 2 tsp baking soda

• 2 tsp ground ginger

For the Fudgy Frosting:

• 5 Tbsp [75 g] butter

• 3/4 cup [180 ml] heavy cream

• 1/4 cup plus 2 Tbsp [75 g] superfine sugar

• 1/4 cup plus 2 Tbsp [75 g] packed light brown sugar

• pinch salt

1. Preheat the oven to 300°F [150°C]. Grease and line a 9-in [23-cm] square cake pan with nonstick parchment paper.

2. Put the butter, sugar, syrup, and molasses into a pan and stir over low heat until melted. Let cool slightly, then stir in the eggs and milk.

3. Sift the flour, salt, baking soda, and ground ginger into a mixing bowl and make a well in the center. Add the liquid mixture and beat together until smooth.

4. Pour the batter into the pan and bake for about 1 hour or until well risen and firm to the touch. Let cool in the pan for 10 minutes, then turn out and let cool until cold on a wire rack.

5. For the frosting: Put the ingredients into a pan and stir over medium heat until melted. Bring to a boil and simmer for 5 minutes, stirring now and then. Remove from the heat and beat with a wooden spoon until the mixture has thickened to a toffee saucelike consistency. Cool completely, beating occasionally to prevent it forming a sugary skin. When cold beat vigorously, until thick and spreadable.

6. Spoon the frosting onto the top of the cake and spread out in an even layer, then swirl with the blade of the knife. Let set completely before cutting into slices to serve.