Gingerbread Cake

When you feel like a spot of baking, but don’t want to fiddle with crazy ingredients, it often helps to look to the past.  Old-fashioned cook books are often filled with easy recipes like the one below. 

This recipe comes from the Parkes Country Women’s Association Centenary Cook Book from 1983.  The CWA ladies each submitted some of their favourite recipes for inclusion – including such delights as the hasty tasty tea-cake; 10 minute apple pie; and coconut chiffon cake.

I had to cut the edges off two sides as they were a little over-done.  But overall it was a nice and tasty cake for a quick afternoon tea.

Ingredients

100g soft butter

½ cup sugar

2 eggs

1 cup honey

2 ½ cups plain flour

1 ½ tsp bicarb soda

½ tsp each of salt and ground cloves

1 tsp cinnamon

2 tsp ground ginger

1 cup hot water

Directions

Preheat the oven to 180°C and grease a small baking tin (approx 20cm x 20cm).

Cream the soft butter and sugar together until light and fluffy.  Add the eggs and mix well.  Pour in the honey, and then sift in the dry ingredients.  Pour in the hot water and mix again until well combined. 

Using a spatula, pour the mixture into the tin.  Bake for 40 mins or until a skewer inserted into the cake comes out clean.