6 oz self-raising flour
6 oz butter
6 oz soft brown sugar (light brown sugar)
3 beaten eggs
4 tablespoons whisky
½ ball of finely chopped stem ginger
1 tsp of ground ginger
Ingredients for butter Icing:
6 oz icing (frosting) sugar
2 oz butter
2 tablespoons Northumberland heather honey
1 tablespoon of stem ginger juice
½ ball of chopped stem ginger
Chopped walnuts to decorate
Cream the butter and sugar together, add the ginger and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the whisky. Fold in to the mixture and sift in the remaining flour and again fold in. Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops. Bake for 20/25 minutes in an oven at 375F/190C/Gas Mark 5 until the cake is a light golden colour. Turn onto a wire rack to allow it to cool.
Put the butter, honey and ginger in a bowl. Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined. Use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the walnuts as decoration.