Active Time: 15 Minutes
Total Time: 1 Hour 40 Minutes
Yield: Serves 8-10 RECIPE INGREDIENTS 1 2/3 cups light corn syrup (golden syrup) 1/3 cup honey 3/4 cup grapeseed oil 1 cup water 1 cup packed brown sugar 3 eggs 2 cups all-purpose flour 1 cup self-rising flour 1 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon baking soda Lemon Icing Juice of 1/2 lemon 1 tablespoon plus 1 teaspoon butter, softened 1 1/4 cups confectioners’ sugar You May Also Like Rhubarb Upside Down Gingerbread Cake See More Similar Recipes » DIRECTIONS Preheat the oven to 350 degrees F. Lightly grease an 8-inch square cake pan and line with baking parchment or waxed (greaseproof) paper.
Combine the syrup, honey, oil, water, and sugar in a saucepan. Stir over low heat until the sugar is dissolved, then bring to a boil. Remove from the heat and allow to cool. Add the eggs, one at a time, and mix until smooth. Fold in the flours, spices, and baking soda, mixing until smooth.
Pour the mixture into the prepared pan. Bake for 1 1/4 hours, or until a skewer inserted in the center of the cake comes out clean. Let the cake rest in the pan for 10 minutes before turning out onto a wire rack to cool.
Combine the lemon juice and butter in the top of a double boiler. Mix until the butter is melted and the mixture smooth. Stir the butter mixture into the sugar, mixing until smooth. Stand the icing over hot water to thin slightly, then spread over the cooled cake as quickly as possible. Serve cut in slices.
Recipe reprinted by permission of Weldon Russell. All rights reserved.