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Lyle’s Golden Syrup Gingerbread
Yield:
12 servingsIngredients:
2 ¾ cups all-purpose flour
1 ½ tsp baking soda
1 Tbsp ground ginger
¾ tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
8 Tbsp butter
½ cup Lyle’s Golden Syrup
½ cup Lyle’s Black Treacle, or molasses
½ cup dark brown sugar
1 cup buttermilk
2 large eggs, lightly beaten
Directions:
Preheat oven to 350º F. Butter and flour a 9" x 13" baking pan. Combine flour, baking soda, ginger, cinnamon, cloves and salt in a large bowl. Blend thoroughly with wire whisk. Combine butter, Lyle’s Golden Syrup, Lyle’s Black Treacle and dark brown sugar in a saucepan. Stir over medium-low heat just until butter is melted and ingredients are blended. Cool for 5 minutes. Whisk buttermilk, then eggs into warm syrup mixture. Pour mixture into dry ingredients. Whisk until smooth. Pour batter into prepared baking pan. Bake for 25-30 minutes or until a wooden pick inserted into center of gingerbread comes out clean. Serve warm or at room temperature.
To decorate:
Place thin strips of paper across the cake and dredge with confectioner’s sugar. Carefully lift off the strips of paper before cutting into squares. Alternatively, ice the top of the cake and decorate with candied ginger, mint leaves or sugared violets.
