Iced Gingerbread

Name: Iced Gingerbread
Total time: 1 h 30 min
Yield: Makes: 25 squares
Ingredients: 60 g / 2 oz golden syrup; 2 tsp mixed spice; 3 tsp ground ginger; ¼ tsp ground cinnamon; ½ orange or lemon; 2 eggs; 175 g / 6 oz black treacle; 120 g / 4 oz butter; 1–2 tsp hot water; 230 g / 8 oz plain flour; 1 tsp bicarbonate of soda; 60 g / 2 oz dark muscovado sugar; 150 ml / 5 fl oz milk; 60 g / 2 oz preserved or candied ginger; 230 g / 8 oz icing sugar

Preparation info

Makes:
25
squares

Difficulty
Complex
Ready in
1 hr 30

Appears in

Cakes

By Geraldene Holt

Published 2011

About

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

Ingredients

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

Cake
Preserve
Vegetarian

Method

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