Cherry and ginger ice-cream cake
Stir butter, syrup, treacle and sugar in a medium saucepan over low heat until butter and sugar are melted. Sift flour, soda and spices into a large bowl.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Sifter
- Skewer
- Cake pan
- Parchment paper
- Freezer wrap
- Freezer
- Oven
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 100 grams butter, chopped
- 1/3 cup (115g) golden syrup
- 1/3 cup (115g) treacle
- 1/3 cup (75g) firmly packed brown sugar
- 1 cup (150g) plain flour
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/3 cup (80ml) milk
- 1 egg
- 1/3 cup (75g) crystallised ginger, chopped finely
- 1 litre good quality ice-cream, softened
- 250 grams cherries, seeded, chopped
- Brandied cherries
- 1 cup (220g) caster sugar
- 1 cup (250ml) brandy
- 250 grams cherries
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