Gingerbread

Gingerbread

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
125g unsalted butter
1/2 cup brown sugar
1/2 cup treacle
2 60 g eggs
2 teaspoons vanilla essence
1/2 cup buttermilk

Lemon frosting (optional):

Quantity Ingredient
30g butter
1 tablespoon lemon juice
1 tablespoon grated orange rind
2 cups icing sugar, sifted

Method

  1. Preheat the oven to 180°C. Butter and line with baking paper the base of a deep 23 cm round cake tin. Sift the flour, soda and spices into a bowl. In a bowl of an electric mixer, cream the butter and beat in the brown sugar, until the mixture is light and fluffy. Beat in the treacle and then the eggs, one at a time. Beat in the vanilla essence. Lastly, stir in the sifted flour mixture thoroughly, and then the buttermilk.
  2. Turn the mixture into the prepared tin, smoothing the top and making a slight indentation in the centre with a spatula. Bake for 35–40 minutes, or until a skewer inserted comes out clean. Let the gingerbread cool in the tin on a wire rack. Turn out onto a serving plate and serve plain or spread with lemon frosting.
  3. Lemon frosting: Cream the butter, juice and rind and beat in the sifted icing sugar, beating until smooth.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again