1-3/4 cups plain (all-purpose) flour, sifted
1-3/4 teaspoons baking powder, sifted
3/4 cup caster (superfine) sugar
125g (4 oz) butter, melted
3/4 cup sour cream
1/3 cup golden syrup
1/2 cup finely chopped glace ginger
Preheat the oven to 180 degrees C (350 F). Place the flour, baking powder and sugar in a bowl. Place the butter, eggs, sour cream, golden syrup and ginger in another bowl and mix to combine. Add the butter mixture to the dry ingredients and stir until just combined. Spoon the mixture into a 20cm (8 in) square cake tin lined with non-stick baking paper and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes then turn out onto a wire rack. Serve warm or spread the completely cooled cake with basic lemon icing (page 62 of the book).
Modern Classics Book 2
Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts
by Donna Hay
$24.95; $34.95 (CAN)
Recipe reprinted by permission.
This page created January 2004
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