Name: Dark gingerbread cake
Cook time: 60 min
Total time: 60 min
Ingredients: 125 gram (4 ounces) butter, softened; 1/2 cup (110g) firmly packed dark brown sugar; 2 eggs; 1 2/3 cup (250g) plain (all-purpose) flour; 1/2 teaspoon bicarbonate of soda (baking soda); 2 teaspoon ground ginger; 1 cup (360g) treacle; 2 tablespoon milk; 1/4 cup (55g) finely chopped glacé ginger; 1/3 cup (55g) finely chopped raisins; Lemon glacé icing; 1 cup (160g) icing (confectioners') sugar; 10 gram (½ ounce) butter, softened; 1 tablespoon lemon juice; 1 tablespoon boiling water, approximately

Ingredients

125 gram (4 ounces) butter, softened

1/2 cup (110g) firmly packed dark brown sugar

2 eggs

1 2/3 cup (250g) plain (all-purpose) flour

1/2 teaspoon bicarbonate of soda (baking soda)

2 teaspoon ground ginger

1 cup (360g) treacle

2 tablespoon milk

1/4 cup (55g) finely chopped glacé ginger

1/3 cup (55g) finely chopped raisins

Lemon glacé icing

1 cup (160g) icing (confectioners’) sugar

10 gram (½ ounce) butter, softened

1 tablespoon lemon juice

1 tablespoon boiling water, approximately

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm (8-inch x 12-inch) rectangular cake pan; line base and sides with baking paper, extending the paper 5cm (2 inches) above sides.

2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour, soda and ground ginger, treacle, milk, glacé ginger and raisins. Spread mixture into pan.

3.Bake cake about 45 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.

4.To make lemon glacé icing; sift icing sugar into a medium bowl. Stir in butter, juice and enough of the water until icing is smooth and spreadable.

5.Spread cold cake with icing. Stand until icing is set before cutting.

Iced cake will keep in an airtight container for up to three days. Uniced cake can be frozen for up to three months. SERVING SUGGESTION Serve warm as a dessert with cream or custard.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Share this post

Ingredients

Method

Related stories

About your privacy