Gingerbread
150g margarine
3/4 cup brown sugar
1/2 cup treacle
1/2 cup honey
2 eggs
3/4 cup sour cream
1 tsp vanilla extract
2 cups self raising flour
2 tsp ground ginger
1 tsp cinnamon
1 tsp all spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Lemon Icing:
1 cup icing sugar (sifted)
juice of 1/2 lemon
1/3 cup crystallised ginger chips
1. Preheat oven 180C. Line the base of a large, deep (9cm), 24 x 10cm loaf pan. Lightly grease the sides.
2. Beat margarine, sugar, treacle and honey with a mixer for 2mins. Add eggs (one at a time) beating after each addition. Add sour cream, ground ginger, and vanilla. Sift in flour and spices and fold to combine. Pour into pan and bake 45mins. Remove and cool.
3. Mix icing sugar and enough lemon juice to make a soft icing. Drizzle over cake and sprinkle with ginger chips.
Note: If u don’t want a gingery taste then don’t put the ground ginger in. It will be more like a honey tasting cake with a hint of spice.