Preperation time: 20 mins
Cooking time: 1hr 10 mins
185 g (6 oz) butter, chopped
1 cup (350g/11 oz) golden syrup
3/4 cup...(140g/4 1/2oz) lightly packed soft brown sugar
1 egg, lightly beaten
1 1/2 cups (185g, 6 oz) plain flour
3/4 teaspoon bicarbonate of soda
1 Tblsp ground ginger
1 teaspoon ground cinnamon
1 teaspoon mixed spice
2 Tblspn finely chopped glace ginger
1 1/2 cups icing sugar
1 Tblsp milk
2 Tblsp golden syrup
30 g (1 oz) butter, softened
1 1/2 Tblsp finely chopped glace ginger
Preheat oven to 160C or 315F, Gas 2-3... Line a lightly greased 9 inch square shallow baking tin with non-stick baking paper, over-hanging two opposite sides.
Combine butter, golden syrup, sugar and 3/4 cup of water in a pan and stir over gentle heat until butter melts and sugar dissolves.
Remove from heat and let cool a bit, then add the beaten egg, mix well.
Sift the flour, soda and spices, add to mixture and beat well to remove any lumps. Stir in the glaze ginger, pour into the tin. Bake for about an hour .. or until a skewer inserted into the centre comes out clean.
Cool in the tin for 5 mins then turn out onto a wire rack.
Icing: beat icing sugar, milk, golden syrup and butter together. spread over the cold gingerbread cake and sprinkle with glace ginger.
When cutting a sticky cake like this use a hot, wet knife for best results.
This cake will add 10 pounds OVERNIGHT. But it's delicious!.. and freakin easy to make. If you love ginger.. you will love this cake!
TODAY: I am going to sew... and make a couple of cards.... and just stay at home I think. But then again... I might go out too! There's a few bits and bobs I need to get for the baby quilts....
dum dee dooooo......