(makes 2 x 1 lb cakes)
This gingerbread is based on a Finnish recipe (called mjuk pepperkaka) and is excellent served warm with whipped cream, or cold, sliced and spread with butter. Cut into small squares is can also work well as a spicy tray-bake. The moist ingredients in the cake ensure that it can be stored for longer than other cakes.
This recipe makes 16 2inch cakes from an 8inch (20cm) square cake tin.
Preheat the oven to 170⁰C/325⁰F/Gas3. Grease 2x1lb loaf tins and line with parchment paper or use parchment cases. Put the mixed fruit, water, cherries, cinnamon, mixed spice, sugar and margarine into a pan and bring to the boil. Boil for 2 minutes then take off the heat and allow to cool. Mix the baking soda, flour and eggs into the cooled mixture and give it a quick beat.
Pour the mixture into the loaf tins and bake in the oven for 30mins or until a skewer inserted into the cake comes out clean. Cool on a wire rack.
Enjoy with butter as an indulgent treat with a cup of tea.