Gingerbread Cake
I first ate this cake when a Danish girlfriend made if for afternoon tea. She was a good cook who loved to entertain and being new in London it was very well received by myself. She cooked all the classics but with a twist. She often entertained in the afternoon (very civilized) and there was always hot and cold items to eat, kind of like being at your nannas! Usually we started with savory and moved onto sweet her signature dish was delicious meat balls.
I’ll find the recipe and share it with you.
When I bake this cake it reminds me of Xmas and those dark Sunday afternoons sat drinking mulled wine in the depth of London Winters.
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Recipe
125g butter
1 cup sugar
3 eggs
2 cups plain flour
1 teaspoon bi carb soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoon mixed spice
1 cup milk
2 tablespoons of treacle.
Icing
1 cup icing sugar
1 tablespoons butter softened
A drop of pink colour
(enough water to make a thick paste) about 2 tablespoons.
Use a 20cm cake tin. Cream butter and sugar add egg until well incorporated. Sift dry ingredients into the wet ingredients and combine, alternating with the milk. Finally add the treacle. Pour into lined tin and bake at 170 for about 40 minutes. Test with a skewer. Allow to cool then ice and eat.