Gingerbread Cake

I’ve never been a big Christmas person. It just seems like a lot of hassle for diminishing returns. Most years I escape the season, opting to spend it relaxing in various sunny locales. This year it’s Aqaba, on the shores of the Red Sea in Jordan.

There is one thing I like about Christmas, though. Gingerbread. This cake is perfect for those moments when you start getting bored with gingerbread cookies – the taste is the same but the consistency is so soft you don’t even have to bother chewing, it’ll just melt in your mouth!


1 stick butter, room temperature

½ cup brown sugar

2 eggs

peel of ½ lemon, finely grated

peel of ½ bitter orange, finely grated

1 cup dark cane sugar syrup

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground ginger

1 tablespoon cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

½ cup (+) milk

for the icing:

1 cup powdered sugar

2 tablespoons lemon juice

2 tablespoons milk

plus: grated lemon peel

How to:

Start by creaming the butter and sugar. Add eggs and mix thoroughly. Add syrup and grated citrus peels and finish by adding the dry ingredients and the milk in turns, starting and ending with the dry ingredients.

Pour batter into buttered bread pan and bake in 350°F / 180°C for one hour, until a pick inserted into the center of the cake comes out clean. Mix the ingredients of the icing together and pour on cooled cake. Sprinkle some grated lemon peel on top and treat yourself to this wonderful treat!


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