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    You are in: Home / Baking / English High Tea Preserved Ginger Drizzle Cake Recipe
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    English High Tea Preserved Ginger Drizzle Cake

    Average Rating:

    3 Total Reviews

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    • on May 04, 2008

      I found this recipe while looking for instructions for candying ginger. By the time I got back to it, I had a quart of candied ginger and a pint of syrup. I didn't have stem ginger or fresh ginger for this--I substituted 1/4 cup chopped candied ginger for the stem ginger, and added an extra teaspoon powdered ginger for the fresh. It was still wonderful. Thank you so much for posting this recipe!

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    • on July 06, 2007

      What a wonderful cake! It was fun to make. In this recipe you melt butter, brown sugar, golden syrup (or Karo light) and treacle (or molasses) together, and that leaves a wonderful aroma. It reminded me of pulling molasses taffy when I was about 11, another pleasant experience. If you use a large saucepan, you could make most of the recipe right in the pot! Easy and exceptionally delicious! Go slowly adding liquid when making the topping.

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    • on March 11, 2007

      This isn't really a 5; it's a 10- star recipe, and that's before I frost it! The house smelled wonderful while it was baking...and cooling. My nibbles around the corners (corners??) confirm the superb ginger flavor. I shall frost tomorrow and probably increase the rating. :-) Thanks, Karen. This cake is just simply outstanding.

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    Nutritional Facts for English High Tea Preserved Ginger Drizzle Cake

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 373.2
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 9.1 g
    Cholesterol 72.5 mg
    Sodium 500.4 mg
    Total Carbohydrate 56.9 g
    Dietary Fiber 0.7 g
    Sugars 33.7 g
    Protein 4.1 g

    The following items or measurements are not included:

    preserved ginger in syrup

    preserved ginger in syrup

    ginger syrup


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