I love liquorice, but I am no Virgo, so there you have it. But even so, I was so taken by this recipe that I couldn't wait to make it. And to add insult to injury, you need to let flavors meld for at least 24 hours.
Still, I am totally hooked. In a few days, I'll let you know the verdict.
4 tablespoons butter plus extra for the cake pan
generous1/4 cup brown sugar
3 tablespoons molasses
1 1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoons ground liquorice root
3 eggs, beaten
scant 1 cup milk
1 teaspoon bicarbonate of soda
Grease an 8 inch square cake pan with butter. In a bowl, cream the butter, sugar and treacle (molasses). Sift the flour, baking powder, spices and salt into the bowl and beat well. Add the eggs. Warm the milk, dissolve the bicarbonate in it and add that to the mixture. Beat until it starts to bubble slightly. Pour into the cake pan. Bake in a preheated oven at 325 F for about 1 hour, or until a knife inserted into the center comes out clean. Leave the gingerbread undisturbed for the first 40 minutes in the oven. Take the cake out of the oven and leave to cool in the pan. When cool, turn the gingerbread out and store it in a container and do not eat for 24 hours. Makes one 8 inch square cake.
I'm off to make this right now...