3⁄4 cup plus 3 tablespoons salted butter, softened
1⁄2 cup plus 1 tablespoon brown sugar
1 1⁄2 cups golden syrup
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)
Recipe — Wild Adventure Cookbook by Sarah Glover | Photography—Luisa Brimble
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.