From our Kitchen: Babs' yummy gingerbread cakes

Today I had Bobs at home as it was a holiday, Islamic New Year, so I decided to start my Christmas bakes.

It is a classic, Gingerbread cake, but instead of doing one big cake from which I slice, I prefer to make them in smaller versions...

What you need:

260 gr all purpose flour
1 tsp (5gr) baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/8 ground cloves
115 gr unsalted butter @ room temp
100 gr light brown sugar
2 large eggs
Zest of an orange
120ml molasses
240ml milk

Orange icing (optional)
150 gr sifted icing sugar
2 tbsp fresh orange juice
 
How to make them:

Preheat the oven at 175 degrees C (350 F) with the rack in the centre. Butter and flour the form or a 23cm round/square cake pan. The sides have to be high.

In a bowl mix the flour, baking soda and spices.
In a second bowl, beat the butter and sugar till light and well blended (about 2-3 minutes). Add the eggs, one at the time and beat well in between. Continue to beat and add the orange zest and the molasses. Add the dry mixture and the milk, alternating, starting and finishing with the flour mixture.

Add the mixture in the form or the cake pan, leaving a bit of space for the mixture to rise while baking. The small cakes will take about 12-15 minutes, one large one about 40-45 minutes. To check if the cakes are done insert a tooth-stick, if it comes out clean, the cake is ready. Let cool off in form for about 10 minutes, before removing it and leaving it to cool off completely.

Icing - optional, but gives a nice touch. Better on a large cake.
Mix the icing sugar and juice until smooth, the icing is thick but can be spread.
You can also add minced fresh ginger, nuts or use lemon instead of the orange...

I found the form with the small men and Christmas trees at Istiklal in Sweiffeh.