Ginger Cake/Honey Cake

Sandra Friedland from Sharon Rosen

Instructions

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!

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