Description
This cake is baked for Christmas in the UK, Canada and Australia. As a rule, he shape is welded, that is, high round cake pan with hole in the middle. If you do not have a form, use any other. The original used sugar muscovado, I cooked with brown sugar "Demerara" TM Mistral, turned out not less tasty.
Ingredients
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Butter
250 g
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Brown sugar
400 g
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Milk
300 ml
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Chicken egg
2 piece
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Ginger
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Flour
350 g
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Leavening agent
2 tsp
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Allspice
1 Tbsp
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Powdered sugar
5 Tbsp
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Vegetable oil
Cooking
Ginger root peel and grate on a fine grater.
Sugar pour into a saucepan, add 2 tbsp water and cook stirring until the sugar has slightly caramelised. Add the butter and cook low heat 5 minutes.
Remove from heat, pour cold milk, stir. To cool down a bit. Drive egg and mix well.
In a bowl, mix the flour, ginger, baking powder and allspice.
Pour caramel mixture. Knead homogeneous dough. I thought the dough liquid and I added 2 more tablespoons of flour.
Form grease with oil, pour the dough and put in a preheated 160 degree oven for 1 hour. Allow to cool in the form.
To prepare the frosting. Add in powdered sugar 3 tbsp of water, stir. Pour the cooled cupcake. To give glaze to harden.
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