Spiced, iced and sliced - lime and ginger cake

I've been on something of a baking spree since we launched the loaf tins and am more than happy to share the results with you.

Don't forget that the shop at the Workshops is open Monday to Friday, if you want to call in and see us, but please try and give us a ring in advance if there is something in particular that you are after.............. and if you give us enough notice, there may even be cake to share!!

My teenage son loves Jamaica cake - that sticky confection warmed with ginger, so I thought I'd try my own version, cutting through the sweetness with the citrus hit of lime - a classic partner to ginger.

125g butter
100g golden syrup
50g black treacle
2 eggs
2 limes
125 g self raising flour
1½ tsp ground ginger
½ tsp mixed spice
100g icing sugar

Pre-heat the oven to 170ºC

Cream the butter with the syrup and treacle.
Beat in the eggs.
Pare the rind of one lime and reserve for decoration.
Add the finely grated zest of the other lime and the juice of 1½ limes and mix thoroughly.
Fold in the flour and spices.

Line a 1lb loaf tin with a butter paper of baking parchment.

Spoon the mixture into the loaf tin and level the top.

Bake for 30 minutes.

Allow to cool in the tin for 10 minutes, then turn out onto a rack, remove the paper and allow to cool.

Make the icing by mixing the icing sugar with the remaining lime juice, adding a little water if necessary.

Spread the icing over the cake, cut the reserved lime peel into thin strips and scatter over the top.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk