Ginger bread cake

Serves: 8 | Preparation Time: 35 min

Ingredients 

  • 150g margarine
  • 3/4 cup brown sugar
  • 1/2 cup treacle
  • 1/2 cup honey
  • 2 eggs
  • 3/4 cup sour cream
  • 1 tsp grated fresh ginger
  • 1 tsp vanilla extract
  • 2 cups (300g) self-raising flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Lemon Icing

  • 1 cup (150g) icing sugar, sifted
  • Juice of 1/2 lemon
  • 1/3 cup crystallised ginger chips

Instructions 

Preheat oven to 180°C. Line base of a large, 9cm-deep, 24 x 10cm loaf pan and lightly grease sides.
 
Beat margarine, sugar, treacle and honey with an electric mixer for 2 minutes. Add eggs one at a time, beating after each. Add sour cream, fresh ginger and vanilla.
 
Sift in flour and spices and fold to combine. Pour into pan and bake for 45 minutes. Remove and cool.
 
Mix icing sugar with enough lemon juice to make a soft icing. Drizzle over cake and garnish with ginger chips.