Iced Gingerbread -

Iced Gingerbread

Wholemeal flour gives this cake a nuttier texture. Try adding some sultanas or chopped preserved ginger to the mixture.

Ingredients

Makes one 25 cm (10 inch) cake

175 g (6 oz) margarine
4 tablespoons golden syrup
4 tablespoons black treacle
175 g (6 oz) dark brown soft sugar
350 g (12 oz) wholemeal flour
1 tablespoon each ground ginger and baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 egg, beaten
300 ml (½ pint) milk

TO DECORATE:

250 g (8 oz) icing sugar, sifted
2 tablespoons water
50 g (2 oz) crystallized ginger, chopped

Method

Grease and base-line a 22 cm (8½ inch) square dish.

Place the margarine, syrup, treacle and sugar in a bowl and microwave on HIGH for 2 minutes, until the marg­arine has melted.

Place the flour in a large howl, then sift in the ginger, baking powder, bicarbonate of soda and salt. Beat in the egg, milk and melted mixture.

Pour into the prepared dish and cook on HIGH for 12 minutes. Leave to stand for 10 minutes, then turn out onto a wire rack to cool.

Beat the icing sugar with the water to make a thick glace icing, then spread over the top of the cake. Sprinkle with the chopped ginger. Leave to set, then cut into fingers.

Preparation time: 15 minutes
Power setting: HIGH
Cooking time: 14 minutes
Standing time: 10 minutes

Related food category:

• Cakes, Bread and Baking