Spicy gingerbread

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 14
Servings 0
Time 20 minutes

Ingredients

  • 75
    g
    butter
  • 75
    g
    light brown sugar
  • 250
    g
    golden syrup
  • 175
    g
    cake flour
  • 5
    ml
    ground ginger
  • 3
    ml
    ground mixed spice
  • 1
    large egg, beaten
  • 100
    ml
    strong infusion of honey flavoured rooibos tea
  • 2
    ml
    bicarbonate of soda
  • 25
    g
    preserved ginger in syrup, drained and chopped
  • TOPPING
  • 45
    g
    icing sugar, sifted
  • 10
    ml
    lemon juice
  • preserved ginger sliced, to decorate
 

Method

1 hour
 
Grease and line a 1,25 litre loaf tin. Melt the butter with the sugar and syrup in a saucepan over a low heat and stir until evenly blended. Cool slightly. Sift together the flour and ground spices in a bowl and make a well in the centre. Add the syrup and butter mixture, egg and rooibos tea infusion. Beat well to mix. Sprinkle the bicarbonate of soda over the batter and beat well. Pour into prepared tin. Bake in preheated 170 ºC oven for 1 hour, or until done. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack and leave until cold. TOPPING: Mix icing sugar with enough lemon juice to form a smooth thin glaze. Drizzle over gingerbread and top with slices of ginger. Serve with a hot pot of honey flavoured rooibos tea.
 

Read more on: bake
 

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