GIngerbread

Ingredients

• 1 cup Unsalted Butter (226 gms @ room tmep)
• 1 1/4 cup Plain flour
• 3/4 tsp Salt
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1 tsp Ground cinnamon
• 3/4 - 1 tsp Ground ginger (I used fresh ginger)
• 3/4 tsp Freshly grated nutmeg
• 1/4 tsp Ground cloves (I didnt use this)
• 1/2 cup Packed dark brown sugar (I used light brown sugar)
• 1/2 cup Sugar
• 4 large Eggs (at room temp)
• 1 tsp Vanilla essence
• Icing sugar (for dusting)

Instructions

1. 1

   Preheat oven at 180 C, 10 mins before baking. Butter a 9-by-5-inch loaf pan and line with a baking or parchment paper.

2. 2

   Sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves into a large bowl. With an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 2 to 3 mins. Add eggs, one at a time, mixing well after each addition. Beat in Vanilla and ginger. Reduce speed to low; gradually add flour mixture and beat until just incorporated.

3. 3

   Transfer batter to prepared pan;smooth top with a spatula. Bake until a cake tester comes out clean 50-55 mins. Transfer pan to a wire rack to cool completely. Run a think knife around edge of cake to loosen. Turn out cake onto a serving platter; dust generously with icing sugar.