Ginger Beer and Rhubarb Cake

Ingredients:

2 cans ginger beer

4 cups plain flour

2tbsp baking powder

3 cups caster sugar

2tbsp ground ginger

Tinned rhubarb

(extra caster sugar)

100g butter

300g icing Sugar

1) Preheat the oven to 160C and line two circular cake tins.

2) Mix together the four, baking powder, caster sugar and ginger. Add the 2 cans of ginger beat and gentle stir until fully combined.

3) Pour the mixture into the cake tins and bake for 35-40minutes or until firm to the touch.

4) Whilst the cakes are baking, make the rhubarb jam. Drain the tinned rhubarb and add to a saucepan. Add three tablespoons of sugar.

5) Boil over a low heat until thickened, then leave to cool.

5) Remove the cakes from the oven and leave to cool. Whilst cooling, whip together the butter and icing sugar to form the butter cream. Leave this in the fridge.

6) When the cakes have cooled, spread the butter cream and jam on one layer and place the other layer one top