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Prep 25 mins
Cooking 45 mins
Serves 8
One of the many things I love about this cake is that (un-iced), it seems to just get better and better (and better) with a few days age. Absolutely delicious; dark, spicy and just perfect with a strong coffee.
Sift the flour and spices into a mixing bowl and combine the milk and bicarbonate of soda in a separate bowl and set aside.
Now place the molasses and oil in a small saucepan over medium heat and stir until the butter has melted completely and you have a dark caramel situation.
Stir this into the flour mixture, then add in the egg and finally the bicarbonate of soda and milk.
Mix with a wooden spoon until well combined then spoon into your prepared loaf tin and smooth over the top.
Bake for 45 minutes. Let cool in the tin for five minutes before turning out to a rack to cool completely.
To ice, just mix together the icing sugar and lemon juice until you have a nice spreadable consistency and drizzle over the cake.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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