May

5

Special Gingerbread Cake

May 5, 2009 |

Searching for a special cake featuring ginger and black treacle then why not try this? It is delicious with fresh coffee as a supper time treat. Can also be used as a dessert with custard or cream or even ice cream. Provides upto 12 slices

Ingredients
100g (4oz) butter or margarine
175g (6oz) black treacle
50g (2oz) golden syrup
225g/8oz plain flour
1 tsp ground mixed spice
1 tsp bicarbonate of soda
150ml (¼ pint) milk
2 eggs, lightly beaten
25g/1oz caster sugar
2 tsp ground ginger
8 pieces stem ginger, thinly sliced
25g (1oz) angelica, cut into sticks
100g (4oz) glace icing to decorate

Method
Preheat the oven to 160 °C (325 °F, Gas Mark 3).

Grease an 18-20cm (7-8in) square cake tin with melted butter or margarine.

Line the base and sides with greaseproof paper and brush the paper with more melted butter.

Place the butter (or margarine) and black treacle and golden syrup in a small pan and heat gently until just melted then stir the milk into the melted mixture.

Sift the plain flour, mixed spice and bicarbonate of soda into a medium-sized mixing bowl.

Add the two eggs and caster sugar to the dry ingredients, then gradually pour the melted mixture into the bowl, stirring very carefully with a wooden spoon.

Beat thoroughly (still using the wooden spoon) until any lumps in the mixture are smoothed out.

Pour the mixture into the cake tin and set it on a baking sheet.

Bake in the centre of the oven for 50-60 minutes until firm and a skewer inserted into the cake comes out clean.

Transfer the cake to a wire rack and leave to cool.

Carefully arrange the stem ginger and sticks of angelica in the centre of the cooled cake.

To make the glace icing; mix the icing sugar with enough water to give it a thin pouring consistency.

Pour the glace icing into a small piping bag and drizzle it over the top of the gingerbread for decoration.


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