Nutritional Info

Nutrition Facts

Serving Size 1 (211g)

Calories 373
Calories from Fat 150 (40%)
Amount Per Serving %DIV
Total Fat 16.6g 26%
Saturated Fat 7.5g 38%
Monounsaturated Fat 6.6g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 468.7mg 156%
Sodium 1038.6mg 45%
Potassium 133.1mg 3%
Total Carbohydrate 33.7g 11%
Dietary Fiber 1.8g 7%
Sugars 2.9g
Protein 15.4g 31%

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Recipe Description
This is a wonderfully moist spice cake, with the perfect texture. The cream cheese frosting is delicious. Perfect for using on carrot cakes, too.
Prep time
30 min
Cook time
25 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  syrup from stem ginger
2 Tablespoon(T)  stem ginger, finely chopped
1 Ounce(oz)  unsalted butter
6 Ounce(oz)  cream cheese
1 Teaspoon(t)  allspice, ground
1 Teaspoon(t)  ginger, ground
1 Teaspoon(t)  cloves, ground
1 Teaspoon(t)  cinnamon, ground
1 Teaspoon(t)  nutmeg, grated
1 Tablespoon(T)  baking powder
10 Ounce(oz)  plain flour
3   egg yolks, at room temperature
1   egg, at room temperature
19 1/2 Ounce(oz)  sugar
6 Ounce(oz)  butter, at room temperature
3 Ounce(oz)  walnuts, chopped
2 Teaspoon(t)  vanilla essence
2 Tablespoon(T)  golden syrup
10 Ounce(oz)  milk
2 Tablespoon(T)  stem ginger pieces, for decorating


Preheat a 350°F oven. Line three 8 inch cake tins with greaseproof paper and grease. In a bowl, combine milk, golden syrup, vanilla and walnuts. With an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg and egg yolks. Add the milk mixture and stir well. Sift together the flour, baking powder and spices 3 times. Add the flour mixture in 4 batches, and fold in carefully after each addition. Divide the cake mixture between the tins. Bake until cakes spring back when touched lightly, about 25 minutes. Let stand 5 minutes, then turn out and cool on a rack. For the frosting, combine all the ingredients and beat with an electric mixer. Spread the frosting between the layers and over the top. Decorate with pieces of stem ginger.

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