Cinnamon iced gingerbread

Name: Cinnamon iced gingerbread
Ingredients: 4 oz (100 g) or 2 rounded tablespoons black treacle; 4 oz (100 g) soft light brown sugar; 4 oz(100 g) butter; 1 level teaspoon ground cinnamon; 3 level teaspoons ground ginger; ½ level teaspoon bicarbonate of soda; 8 oz (225 g) self-raising flour; ¼ level teaspoon ground cinnamon; 8 oz (225 g) icing sugar; 2 oz (50 g) Glacé cherries; juice of ½ orange; 5 tablespoons milk; 2 eggs; 2 oz (50 g) chopped candied peel; 4 oz(100 g) sultanas

Preparation info

Makes
one 10×8
inch

Difficulty
Medium

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

8 oz (225 g) self-raising flour
½ level teaspoon bicarbonate of soda

Dessert
Vegetarian

Method

Heat the oven to 350°F (180°C) or gas no. 4. Grease a 10×8 inch (25×20 cm) roasting tin and line the base and shorter sides with a strip of greased greaseproof paper long enough to overlap the sides. Sift