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Wednesday, August 26, 2009

Gingerbread Cake Recipe

This delicious cake has olive oil in it instead of butter. It was given to me by a lovely lady who always makes the best cakes. It is a really moist cake and a favourite wherever I take it. Try it for yourself and I know you will be making it again and again.


1 1/2 cups plain flour
3/4 cup SR flour
1 teaspoon bi-carb soda
1 tablespoon ground ginger
1 teaspoon mixed spice
1 cup brown sugar
3/4 cup good olive oil ( I use a light tasting one)
1 cup golden syrup
2 eggs - lightly beaten
3/4 cup milk (can use hi-lo)


Preheat oven to 180C.
Grease a deep side slice pan 21cm x 31cm and line with baking paper.
Sift flours, bi-carb soda, ginger and mixed spice into a large bowl.
Add sugar and mix well.
Combine oil, golden syrup, egg and milk in another small bowl or jug. Add to dry ingredients and stir until just combined.
Pour mixture into pan and bake for 30 - 35 minutes or until a skewer, inserted into cake, comes out clean.
Cool for about 5 minutes before turning out onto a rack to cool.
Ice with orange icing.


2 1/2 cups sifted icing sugar
1 orange - grate rind and sqeeze juice
chopped walnuts

Place icing sugar into a small bowl. Add grated rind and approx 1/4 cup of the juice and blend until a smooth paste. Can add a little softened butter for a creamier mix. Spread over slice and top with walnuts.