Recipe

Moist treacle gingerbread

Nov 30, 1976 1:00pm
  • 50 mins cooking
  • Serves 8
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Ingredients

Moist treacle gingerbread
  • 3/4 cup plain flour
  • 1/4 cup self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon mixed spice
  • 1/2 cup caster sugar
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 60 gram butter
  • 1/2 cup treacle
  • 60 gram butter
  • 1 teaspoon grated lemon rind
  • 1 cup icing sugar
  • 2 teaspoon lemon juice, approximately

Method

Moist treacle gingerbread
  • 1
    Grease a 14cm x 21cm loaf pan, line base and sides with paper; grease paper well. Preheat oven to 180°C.
  • 2
    Sift flours, soda and spices into large bowl, stir in sugar and combined egg and milk. Combine butter and treacle in saucepan, stir constantly over heat without boiling until butter is melted. Stir hot mixture into flour mixture. Pour into prepared pan. Bake for about 50 minutes.
  • 3
    Stand 5 minutes before turning on to wire rack to cool.
  • 4
    To make lemon frosting, beat butter and lemon rind in small bowl with electric mixer until creamy, gradually beat in sifted icing sugar and enough lemon juice to make frosting spreadable.
  • 5
    When cake is cold, spread cake with frosting.

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