This spiced ginger cake, with a crackly orange glace, contrasts beautifully with the moist and soft cake underneath. The combination of warming spices, citrusy bursts and the amazing flavours of brown sugar and honey are simply perfect as a teatime treat!
225g self raising flour
1 tbps. ground ginger
¾ tbps. powdered cinnamon
½ tbps. baking soda
120g castor sugar
3 tbps. honey
5 tbps. milk
100g dark raisins, soaked overnight with juice of one orange
50g chopped candied ginger
100g king sugar
Juice of ½ an orange
¼ tsp. cinnamon powder
(mix together and warm slightly over stove)
In a mixing bowl, whip margarine and sugar until very light and fluffy.
Add eggs one at a time, combining the honey and milk and slowly folding in the sifted flour.
Add the raisins and ground ginger.
Pour the batter into any form of cake mould.
Bake for 20 minutes at 180°C.
Once cool, remove the cake out of the mould and drizzle glaze over it. Let the glaze harden before serving the cake.