You know it’s close to Christmas when the kitchen smells of sugar and spice. For me, Christmas isn’t the same without a gingerbread cake. There is something about opening the oven door and letting the smells of sweet golden syrup and ginger waft through the house. I love the warmth this joyful delight brings to this special time of the year. A generous piece smeared with butter is a celebration in itself.
- 1 ½ cups plain flour
- ½ cup self raising flour
- 1 tsp bi-carb soda
- 1 tbsp. ground ginger
- 1 tsp cinnamon
- 1 tsp mixed spice
- Pinch salt
- ½ cup brown sugar
- 2 eggs
- 1 cup milk
- 125g unsalted butter
- 1 cup golden syrup
- 225g cream cheese (1 packet)
- 2 tbsp. lemon juice
- 1 tsp. vanilla extract
- Preheat oven to 160°C and line 2 tins approximately 9×5 inches or 1 large loaf tin.
- In a large bowl sift flour, soda, ginger, cinnamon, mixed spice, salt and sugar.
- Using a wooden spoon, add the eggs alternating with the milk until well combined.
- Melt the butter and golden syrup into a medium saucepan and stir over low heat until butter is melted.
- Pour into the bowl and fold in the mixture until well combined.
- Pour into tins/tin and cook for approximately 1 hour or until an inserted skewer comes out clean.
- Transfer onto a wire rack to cool.
- For the icing, mix all ingredients in a bowl until well combined.
- Decorate cake with icing and enjoy!