Recipe Archives->Cakes->Gingerbread 39

Orange Gingerbread
                                                                               
8 oz plain flour
1 tsp baking soda
2 tsp powdered ginger
1 tsp mixed spice
2-4 tsp grated fresh ginger
1 tbsp chopped candied orange peel
4 oz butter
7 oz Golden Syrup
1 tbsp Black Treacle
2 oz dark brown sugar
4 oz orange juice
1 egg

Put the butter, syrup, treacle, sugar, grated ginger root & orange
juice in a pan over a low heat until just melted. Add the candied
peel. Leave to cool down. Combine the flour, bicarb, mixed spice
and dry ginger in a bowl.

Add the dry ingredients and the egg to the cooled pan mixture beat
well.  Turn into a prepared 2lb loaf tin and bake at 350F for 1
hour. Leave to cool in the pan before turning out.

Glaze with an orange water icing and decorate if wished.

This cake is best not cut into until the following day so that the
crust can soften and the crumb firm up; the slices crumble up when
its fresh and warm. It will keep for a week or more in an airtight
cake tin or wrapped in foil.

Printable version: gingerbread39.txt.