Gingerbread with caramel frosting

Recipe from: 5/10/2000 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • 350
    g
    cake flour
  • 10
    ml
    baking powder
  • 15
    ml
    ground ginger
  • pinch ground mixed spice
  • 5
    ml
    salt
  • 250
    g
    butter, softened
  • 125
    ml
    golden syrup
  • 4
    large eggs
  • 250
    ml
    soft brown sugar
  • 60
    ml
    chopped candied orange peel
  • 397
    g
    Nestlé Caramel Treat, beaten
 

Method

 
Preheat oven to 180 ºC. Sift flour, baking powder, ginger, mixed spice and salt. In a large mixing bowl, beat butter and golden syrup until combined. In another bowl, beat eggs and sugar until creamy, then stir in candied peel. Fold in flour mixture and butter mixture. Mix well. Pour into a well-greased, 20 cm diameter ring mould. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cover with foil after 30 minutes baking time to prevent too much browning, or burning on top. Cool, then turn out onto a cake rack. Spoon caramel condensed milk over and serve.
 

Read more on: bake  |  dairy
 

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