Ingredients
- 3⁄4 cup plus 3 tablespoons salted butter, softened
- 1⁄2 cup plus 1 tablespoon brown sugar
- 1 1⁄2 cups golden syrup
- 2 eggs
- 1 cup milk
- 1 teaspoon baking soda, dissolved in a little water
- 4 cups all-purpose flour
- 4 tablespoons ground ginger
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3⁄4 cup walnuts, chopped
- 3 cups confectioners’ sugar
- 1⁄3 cup whiskey
- chopped walnuts (optional)
Feeds 6
Recipe — Wild Adventure Cookbook by Sarah Glover | Photography—Luisa Brimble
Method
- Preheat the oven to 180°C and grease your desired pan. I used a tall Bundt cake pan because I liked the shape and lines it made, but you can switch it out and use a 20cm loaf pan if preferred.
- Cream the butter and brown sugar until light and fluffy, then add the golden syrup and the eggs one at a time, beating well between each addition.
- Whisk together the milk and baking soda mixture, then fold into the butter mixture.
- Sift the flour, ginger, cinnamon and nutmeg over the cake batter mixture, add the walnuts and stir until just combined. Pour into the prepared pan and bake for 30-40 minutes or until the top of the cake bounces back when you touch it (be careful because it will be hot!). Set aside to cool for a few minutes in the pan, then turn out onto a wire rack to cool completely.
- Place the confectioners’ sugar in a bowl and gradually pour in the whiskey, whisking until combined and there aren’t any lumps. Put a tray under the cake rack to catch the drippings, then pour the glaze evenly over the cake. Sprinkle with extra walnuts, if you like, and serve.
