Gingerbread!!

I LOVE ginger and it has amazing health benefits...maybe not so much when it's made in to gingerbread but it is so tasty as an afternoon treat (served with some butter if you're feeling extra naughty!). I had never made gingerbread until today but had eaten it A LOT and was one of my favourite cakes growing up. The only downfall with it is that it does take 1 1/4hr to bake but the result will be worth it! Note-this recipe makes a large square tin worth so if you're using a loaf tin, you could halve it.

Gingerbread

Ingredients:
1 cup golden syrup
1 cup water
2/3 cup packed brown sugar
250g butter
3 1/2 cups plain flour
1 tsp of baking soda
2 Tbsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon

1. Preheat oven to 140 C fan-forced (160 if not). Grease tin and line base with baking paper. This recipe fills a 23cm tin.
2. Combine syrup, water, sugar and butter in large saucepan and heat until butter has melted. Remove from heat and allow to cool for 10mins.
3. Meanwhile sift all dry ingredients in to bowl. Add dry ingredient to butter mixture in two batches, beating until smooth.
4. Pour mixture into prepared tin and bake for 1 1/4hrs. Leave in tin for 5 mins before removing from tin and putting on wire rack to cool.

You can also add a lemon icing if you like although I much prefer it without. For the icing beat 60g softened butter and 2 tsp of grated lemon rind in bowl. Gradually beat in 2 Tbsp of lemon juice and 2 cups of sifted icing sugar. Spread on when cake is cold!