Recently, I saw that Emma of The Cake Mistress had posted a recipe for a Ginger Fudge Cake on her site. Now "ginger" and "fudge" have to be two of my favourite things ever and I couldn't resist making this cake.
The cake is a ginger sponge, and it is topped by caramel/toffee icing. You have to work fast with the icing because it sets up rather quickly once removed from the heat.
The recipe makes a ginormous slab of cake in a roasting pan:
The flavours of this cake and its catering perfect size made it ideal for taking to work - I just had to be careful to ensure that the toffee icing didn't touch anything, because it also sticks to everything and comes off if you aren't careful. For this reason, I recommend cutting the iced cake with a knife that has been dipped in hot water - the icing sticks to the knife too.
Loved this cake - if ginger and caramel are your thing, then this cake is a must.