• Just over ¹⁄₂ cup (140g) caster sugar
  • 140g butter or margarine
  • 2 medium eggs
  • 1 ¹⁄₂ cups (360g) SR flour
  • ¹⁄₄ tbspn salt
  • 1 ¹⁄₂ cups Stone’s Green Ginger Wine
  • 4 tbspns chopped crystallized ginger


  • 4 ¹⁄₂ tbspns plain flour
  • 1 ¹⁄₂ tbspns butter
  • 1 heaped tsp instant coffee
  • 3 tbspns dark brown sugar
  • ¹⁄₄ tbspn ground ginger


Pre-heat oven to 180°C (350°F). Mix together the sugar and butter until creamy and fluffy. Add the beaten eggs. Stir in the flour and salt alternatively with the Stone’s Green Ginger Wine. Ensure all is well mixed before adding the chopped ginger. Mix well and spoon batter into a greased 9 inch (22.5cm) square slab tin. For the topping, mix ingredients together with fingers to a crumbly consistency and sprinkle over the batter in the baking tin. Bake for about 40-45 minutes. Leave in tin for a few minutes to cool, then turn over onto a paper-covered rack. Once you have turned cake out, turn it back immediately so that topping is facing upwards. As a morning, afternoon or late night coffee-cake, this is delicious served plain or sliced and buttered.