Gingerbread Cake8:00 AM
It is one of these super easy, can't miss and should always have around come December. It stores really well in an airtight container in the fridge and taste as good straight from the fridge as it does at room temperature with a steaming cup of tea for companion.
It really combine all the Christmassy flavour in a bite size and if you are going to try this recipe, I am warning you, you'll be making it more than once, so stock up on honey and cinnamon now.
2 cups flour
1/3 cup sugar
1/2 cup melted butter
1 cup honey
1/2 cup butter milk (or milk with a teaspoon or two of vinegar)
1/4 cup hot water
1 tsp salt
1/2 tsp baking powder
1/2 soda bicarb (baking soda)
1 tsp cinnamon powder (more if you love the taste as much as I do)
1/2 tsp ground ginger (known as dry ginger powder by some)
1/2 tsp clove powder
First thing first : preheat the oven to 180 degrees Celsius.
1) Sift together the flour, salt, spices baking powder, soda bicarb and sugar (basically if it is a dry ingredient, you put it in the mix)
2) Stir in the honey, egg, butter and sour milk (butter milk), beat in the hot water until you have a smooth batter.
3) Pour the batter in a square or rectangle baking dish that has been greased or lined with parchment. A brownie tin works perfectly for this cake.
4) Bake for about 45 minutes or until the top is browned but not burned and the cake springs back when lightly touched with a finger. Let it cool down completely on wire rack before serving.
You can sprinkle it with icing sugar for an extra festive look. To do it, put some icing sugar in a tea strainer and push the sugar through it with a spoon. You can also place stencils on the cake before dusting it with sugar so that the icing sugar forms pretty festive pattern.
As I said, this cake stores well in an air tight container in the fridge for at least a week (it never lasted longer than that at my place). To do so, cut the cake into squares and place them in the box.