Recipes
Ginger Cake/Honey Cake
Sandra Friedland from Sharon Rosen
GINGER CAKE (use honey instead of golden syrup and can be a honey cake for Rosh Hashanah)
2 ½ cups sifted flour 2 tsps bicarb ½ tsp baking powder
½ cup sugar 1 cup oil 1 cup golden syrup
2 tsps ginger (to taste) 1 tsp cinnamon 1 tsp mixed spice
2 eggs 1 cup hot black strong tea (I use rooibos)
Pour 1 cup hot water and put in teabag – leave till strong
Sift flour – add remaining ingredients into bowl. Measure oil before syrup
Stir a bit before beating – beat on 1 then turn to 4 till correct consistency
Place in square tin – bake 50 – 60 mins – 335 deg F/168 deg C (Usually 52 mins)
Leave 10 mins to cool, cut into squares and remove from tin
HONEY CAKE ICING
1 cup icing sugar, 1 Tb honey, 1 Tb milk or hot water - mix and drizzle over cake.
Sprinkle crushed honeycomb - honeycomb goes soft in the icing!