Fresh Gingerbread With Lemon Icing

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I adapted this recipe come from Nigella Lawson's Cookbook, How To Be A Domestic Godess. It is rich, moist and quite delicious! I have made a few changes to suit my personal preferences.

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F.
  2. In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
  3. Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm.
  4. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
  5. And when it is cool, begin the frosting. Whisk the lemon juice into the confectioners' sugar first, then gradually add extract and milk, as needed to make desired consistency.
  6. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

Reviews

(3)
Most Helpful

this was very good, moist gingery and quite delicious! Thanks for posting

becki in Israel June 26, 2008

Yum...very nice and sticky, especially the second day! I think I'll add a bit more spice next time aswell though...Thanks!

Ginger Rose December 23, 2007

Absolutely Fantastic! Fits the description - rich, moist and VERY delicious! And I have to say, these go deliciously well with vanilla ice cream!! I am not a big fan of icing but I quite liked this one - it wasn't overly sweet - it was subdued by the tanginess of the lemon.. Thank you, Bev, for sharing this wonderful recipe. Next day update: Had to make Bev's Recipe #59955 since DH insists nothing beats fresh gingerbread served with English custard. But I still think it's vanilla ice cream...

Aaliyah's&Aaron'sMum June 12, 2007

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