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Categories:
butter brown sugar eggs golden syrup flour baking soda ground ginger ground cinnamon apple powdered sugar butter lemon juice
Viewed: 149 - Published at: 5 years agoIngredients
- 1 cup (2 sticks) butter, softened
- 1 1/3 cups firmly packed dark brown sugar
- 3 None eggs
- 1/4 cup golden syrup or maple syrup
- 2 1/3 cups flour
- 1 3/4 tsp baking soda
- 2 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 cup coarsely grated apple
- None None FOR THE LEMON ICING
- 1 cup powdered sugar
- 1 tsp butter, softened
- 2 tbsp lemon juice
Method
- Preheat the oven to 350°F. Grease two 6-cup mini fluted tube pans or Texas muffin pans.
- Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the syrup. Stir in the sifted dry ingredients, then the apple and 2/3 cup hot water. Spoon into prepared pans.
- Bake for about 25 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
- For the lemon icing, sift the powdered sugar into a medium heatproof bowl. Stir in the butter and lemon juice to form a paste. Place the bowl over a small saucepan of simmering water and stir until the icing is a pouring consistency.
- Spoon the lemon icing into a piping bag (or into a small plastic bag with the corner snipped off). Drizzle the lemon icing over the cakes.
