Gingerbread

Gingerbread

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
225g plain flour
1/2 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
125g unsalted butter, softened
110g firmly packed brown sugar
1/2 cup treacle
2 eggs
2 teaspoons vanilla essence
1/2 cup buttermilk

Lemon frosting (optional)

Quantity Ingredient
30g butter, softened
1 tablespoon lemon juice
1 tablespoon grated orange rind
320g icing sugar, sifted

Method

  1. Preheat the oven to 180°C. Butter a deep 23 cm round cake tin and line the base with baking paper.
  2. Sift the flour, bicarbonate of soda and spices into a bowl.
  3. Using an electric mixer, cream the butter then beat in the brown sugar, until the mixture is light and fluffy. Beat in the treacle and then the eggs, one at a time. Beat in the vanilla essence. Lastly, fold through the sifted flour mixture thoroughly, and then the buttermilk.
  4. Spoon the mixture into the prepared tin, smoothing the top and making a slight indentation in the centre with a spatula. Bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean.
  5. Cool in the tin on a wire rack. Turn out onto a serving plate and serve plain or spread with lemon frosting.
  6. For the lemon frosting, cream the butter, juice and rind then add the sifted icing sugar, beating until smooth.
Tags:
baking
bakery
margaret
fulton
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