Gingerbread cake recipe

Another favourite of ours is

this gingerbread cake recipe from my sister. The only problem I have with it is deciding when to eat it! 

While baking in the oven, the delicious aroma is like one of those cartoon sequences, where the smell of pie wafts past the nose of the sleeping dog, and lures him towards it.

When it has cooled just enough to taste, there is a delicious crusty layer, especially on a corner piece, with a warm moist center. If you can stop there, (or have maybe just one more?) you get to try it when it is cold.

Now comes the problem.  The taste and consistency get better every day.  If you can manage not to eat it all, each time you try it, it gets better and better!

After a couple of days, it is beginning to get moist and sticky, but I've never found out what it's like after a week!

One of the main ingredients is Treacle or Golden Syrup, or a mixture of the two.  The english versions of these are in the original recipe. 

For Australian use you can get english golden syrup at many supermarkets, however the Australian golden syrup seems like a mix of the two, anyway.  Possibly it is less refined.

In USA and Canada, I have seen Golden Syrup, but not everywhere.  The usual suggested substitute is corn syrup.  For treacle, molasses is much the same.

Experiment!! You'll love the taste anyway.

IN THIS SECTION -

gingerbread cake intro(this page)
making gingerbread cake