So these are the ingredients which may not be available here:
1.UNSULPHURED MOLASSES – This is a by product obtained from distilling sugar. A wonderful substitute would be Jaggery/Gur which is more or less exact in taste like Molasses. For this recipe heat 1/2 cup powdered Jaggery and 2 tbsp water on very low heat and make a thick syrup. Strain and use this in the recipe. Take dark coloured Jaggery if possible.
2.GOLDEN SYRUP – This is quite easily obtained in metropolitan cities and even on websites online. Corn syrup and honey could be substituted but if you do not have any of them then you can omit this ingredient.
3.MIXED SPICE – This is also called “Pudding Spice” in the UK! You can prepare this lovely powder at home as it gives wonderful taste to Christmas sweet treats. For this you need to have a pre-mixed powder called Allspice readily available in stores as well as online. Google has a wonderful recipe for Mixed Spice and I tried this no fail mix for wonderful tasting Gingerbread and Cookies. These are the ingredients:
1 Tbs ground Allspice – Available as a premixed powder
1 Tbs ground Cinnamon – Dalchini powder
1 Tbs ground Nutmeg – Jaiphal Powder
2 tsp ground Mace – Javitri Powder
1 tsp ground Cloves – Laung Powder
1 tsp ground Coriander – Dhania Powder
1 tsp ground Ginger – Sonth Powder
In case you do not have Allspice, then use the other powders. The predominant flavour comes from Cinnamon and does not matter if you omit Allspice! The cake will still taste delicious!
Mix the powdered spices in a clean and dry glass jar and use as required.
4.STEM GINGER IN SYRUP – This item is commonly found in the West and consists of sliced Ginger in an absolutely delicious syrup. I found this in a big supermarket and got it without a second thought for the decoration. However you can use Ginger Candy chopped very fine which is available in so many places in India. You can do without that as well as Gingerbread is traditionally served with Icing sugar on top.
Even without Icing sugar the cake tastes divine!
SOME MORE TIPS
- Bake the cake at 160C all the time. Do not increase the temperature as this might crisp up the cake and blacken it!
- Baking Soda is used in traditional Gingerbread.
- The more the cake is stored for maturation, the better the flavours would develop. Best to keep the cake for 15 days – 1 month in an airtight container – Tupperware or Glass. You can feed it at intervals with 1 tbsp Brandy, Rum or syrup from preserved fruits. Or you can add 2 tsp water to 1 tbsp honey and spoon over the cake to moisten it. Do the moistening once a week.
- Do not immerse or soak the cake in any syrup or liquid as it will fall apart. The syrup is used only for moistening and not soaking the cake.
- Apart from Icing Sugar and Stem Ginger in Syrup which I used, the following can be used to decorate the cake:
a) Sugar Icing
b) Fondant
c) Christmas Sprinkles – Golden and Silver
d) Gold Dust
e) Buttercream with Ginger essence and chopped candied Ginger
f) Only Icing Sugar
The options are endless..:)
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