Andrew's Gingerbread

8.5 dl white flour 4 dl sour milk or cream
0.5 dl white sugar 2 dl syrup (golden or brown)
0.5 dl brown sugar 50 g melted butter
2 tsp cinnamon   
1 tsp bicarbonate
1 tsp ginger
( tsp ground cloves)

You can use 0.5 dl oil instead of the butter.

Heat the oven to 175 C. Butter a 1.5 l cake tin and dust it inside with flour.
Put all the wet ingredients into the mixer and mix carefully. Put all the dry ingredients into a separate bowl and sieve thoroughly.
It is most important that the bicarbonate is well mixed into the flour.

When all is ready, mix all ingredients together quickly. Immediately put the mixture into the tin, and into the oven. Do not waste any time - the bicarbonate reacts at once with the sour milk, and the "lift" quickly disappears if you mess about.

Bake at 175 C for 50 - 60 minutes.

Sugar icing

150 g icing sugar
1 tsp lemon juice
boiling water

Add the lemon to the icing sugar, then mix in boiling water, one tablespoon at a time, to make a mixture with the consistency of treacle.
Ice the cake before the mixture has time to cool and dry.