My mum has been making this cake since I was really little and I love it so much, because it has ginger and cinnamon in it, it makes it really autumnal and makes me excited for Christmas! I really hope some of you might try out the recipe, if you do tweet me a picture!
150g unsalted butter
125g dark muscovado sugar
200g golden syrup
2 teaspoons fresh ginger, grated finely
1 teaspoon ground cinnamon
2 large eggs, beaten
1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons of warm water
300g plain flour
For the icing…
1 tablespoon lemon juice
175g icing sugar
1 tablespoon warm water
Preheat the oven to 170°c
In a saucepan, melt the butter along with the sugar,golden syrup, treacle, ginger and cinnamon. Once melted remove from the heat and add the milk, eggs and bicarbonate of soda in its water.
Measure out the flour and put in a bowl, then pour the liquid ingredients on top and beat until well mixed (it should be a pretty liquid batter). Pour into a loaf tine and bake for ¾ – 1 hour until risen and firm. Be careful not to overcook it, it is nicer a bit sticky and it will carry on cooking as it cools.
When the cake has cooled you can start icing it. Whisk the lemon juice into the icing sugar first then gradually add the water. The icing should be quite thick so be prepared not to add all of the water! Spread over the cooled gingerbread loaf and then leave to set before cutting. This recipe should fit into a standard loaf tin.
If you try this recipe out tweet me pictures @alicerose012, Happy Baking!
Love Alice xxx