Gingerbread with caramel frosting

Fairlady
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (11)

350.00 g flour — cake
10.00 ml Baking powder
15.00 ml ginger — ground
mixed spice — pinch, ground
5.00 ml salt
250.00 g butter — softened
125.00 ml golden syrup
4.00 eggs — large
250.00 ml brown sugar — soft
60.00 ml candied peel — orange, chopped
397.00 g Nestlé Caramel Treat
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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.



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