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I searched for 20 years to find the definitive ginger cake recipe – this is it! So easy to make and full of flavor it keeps well and can be frozen – iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker – simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.
If you are a big gingerbread fan then you are really going to enjoy this cake. It’s moist, decadent and very sweet with the yummy icing on top. I have made this cake in both square pans and circular baking tins. The cake always tastes the same no matter what dish you bake it in so don’t spend to much time fussing over it. Enjoy!
Recipe and photo courtesy of Food.Com.
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