Coffee and Walnut Cake
Paul A. Young's Torta Gianduja
Caribbean Coconut Cake with Rum
This is a simple and easy bake. I've made half a recipe, bake in a 8-1/2x4-1/2 inch loaf pan. The only changes I made was to use Lyle's Golden Syrup instead of dark corn syrup, and brown sugar instead of superfine sugar, as indicated in the recipe.
From the photo in the book, the cake is beautifully decorated with a lace pattern using royal icing. Of course, the frosting can be spread over the cake instead, but I've decided to omit the frosting.
The gingerbread turns out moist, soft and tender, though the colour is not as dark as other gingerbread. And the taste of the ginger is rather mild. I was thinking that some chopped crystallized ginger mixed into the batter would be nice.