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Iced Ginger Cake

Ah, ginger cake . . . we rarely meet one we don’t like. This version is dark and spicy and oh-so gingery — and it gets better and stickier with each day, so it’s a good one to bake in advance. Do note, however, that the cake will discolor the icing over time, so if you want it snowy white, add the icing just an hour or so before serving. Put the kettle on to boil, and enjoy!

Iced Ginger Cake

4 oz. dark muscovado sugar (1 cup, not packed)
4 oz. butter (8 tbs.)
4 oz. golden syrup (¼ cup plus 2 tbs.)
4 oz. black treacle or molasses (¼ cup plus 2 tbs.)
8 oz. all-purpose flour (1¾ cups)
½ tsp. baking soda
1 heaped tsp. ground ginger
1 heaped tsp. ground cinnamon
2 eggs, beaten
2 tbs. milk
5 oz. confectioner’s sugar
2 tbs. fresh orange juice

Heat the oven to 350°F. Butter a standard loaf tin and line the base with parchment paper.

Place the sugar, butter, golden syrup, and treacle in a saucepan and gently heat until smooth, whisking if necessary.

Sift the flour, baking soda, ginger, and cinnamon into a large bowl. Stir in the melted ingredients, then add the eggs and milk. Spoon the mixture into the pan and bake for 45-50 minutes, until a tester comes out clean.

Leave to cool for 10 minutes, then turn out onto a wire rack to cool completely. If not serving straight away, wrap tightly in plastic wrap. To ice, combine the confectioner’s sugar and the orange juice. Coat the top of the cake and leave to set before slicing.

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