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Post by whisperingpass on Jun 13, 2008 22:38:53 GMT -6
Gingerbread
This particular version makes a very moist cake.
Ingredients: 4oz (100g or 1 stick) margarine 4 0z (100g or half cup) soft brown sugar 1 tablespoon treacle (molasses) 6oz (150g or 1½ cups) plain flour 2oz (50g or half cup) oatmeal 1oz (25g or quarter cup) bran 3 level teaspoons of ground ginger 1 level teaspoon mixed spice (allspice) 1 level teapspoon bicarbonate of soda (baking soda) 2 eggs 2 fluid ounces (50ml or quarter cup) milk 4 fluid ounces (100ml or half cup) orange juice
Method:
Preheat the oven to 160C/320F/Gas Mark 3 (reduce the temperature by 10C or eqiuvalent if a fan assisted oven).
Mix the flour, bran, spices and soda together in a bowl. Put the milk and orange juice in another container and lightly beat in the eggs. Put the margarine, sugar and treacle/molasses in a saucepan on a low heat and stir until the sugar has dissolved. Remove from the heat and stir in the dry ingredients and then add the eggs/milk/juice mixture.
Pour the mixture into a 2lb loaf tin lined with baking parchment and bake for around 40 minutes. Alternatively, if you want to make iced gingerbread squares, put the mixture in a 9" (23cm) square, lined tin and bake for 35 minutes. When it's cold, use 8oz (250g or one and a quarter cups) icing sugar (frosting) and enough water to make a thick, spreadable icing
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