Gingerbread

Gingerbread

By
From
Encyclopedia of Food and Cookery

This is a moist, sticky gingerbread.

Ingredients

Quantity Ingredient
225g plain flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon mixed spice
pinch salt
60g butter
2 tablespoons treacle
95g brown sugar
2 eggs, beaten
190ml milk
1 teaspoon bicarbonate of soda
lemon glace icing

Method

  1. Sift flour, baking powder, ginger, spice and salt. Cream butter with treacle and sugar until light and fluffy. Stir in flour mixture, eggs and milk in which bicarbonate of soda has been dissolved. Beat vigorously until surface of batter is covered with bubbles.
  2. Pour into a greased 20 cm round or square cake tin that has been bottom-lined with greased baking paper. Bake in a preheated moderate oven (180°C) for 30–35 minutes. Keep cake airtight for 1–2 days before cutting, to develop flavours. Ice with lemon glacé icing.
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