Gingerbread Cake with Caramel Sauce - world's best Ginger Bread Cake recipe
gingerbread cake with caramel sauce
6fl ozhoney (original recipe calls for dark treacle and Golden Syrup,but I used honey instead)
5.6oz(3/4 cuppacked) dark muscovado sugar
10fl oz(1 1/4 cups) of boiling water
8 1/2oz(2 cups) of plain flour
1 1/2tspground ginger
1 1 /2tspcinnamon
2 1/4tspbaking powder
Combine honey and dark muscovado sugar with boiling water. Set aside and let cool to room temperature.
Whisk together the flour, spices, baking powder, baking soda and salt.
In another bowl, cream together the butter and white sugar until light and fluffy with an electric whisk. Beat the egg into the creamed mixture. On low speed add the cooled syrup mixture. Stir in the dry ingredients only to blend. Pour into buttered and floured 9 inch square baking tin.
Bake for 30 to 40 minutes, until a toothpick inserted into the centre comes out clean.