Iced Gingerbread

Preparation info
  • Makes:


    • Difficulty


    • Ready in

      1 hr 30

Appears in

By Geraldene Holt

Published 2011

  • About

A light, well-flavoured gingerbread cake enhanced by the cinnamon icing.


  • 230 g / 8 oz plain flour
  • 1 tsp bicarbonate of soda


Sift the flour, bicarbonate of soda, sugar and spices into a mixing bowl. In a saucepan melt the butter with the treacle and syrup over low heat. Remove from the heat and stand the pan in a bowl of cold water to cool. Stir in the milk and the beaten eggs. Pour on to the dry ingredients and stir well until the mixture is smooth. Pour into the prepared cake tin.

Bake in the preheated oven