I make - Dutch Honey Cake (Gingerbread Cake)

A very well balanced spiced cake. The cake is gently spiced and with just a right amount of sweetness. Lovely cake to have as snacks.

Dutch Honey Cake (Honigkoek)

Adapted from this recipe

260 g gluten-free flour (I used ASDA)
a pinch of salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda

1/4 teaspoon xanthan gum  
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon mixed spice

45 g butter
100 g honey
100 g molasses/treacle
120ml milk
2 eggs, lightly beaten
60ml tea/coffee/water
55g Demerara sugar

Set the oven to 160°C. Lightly butter a 20 x 20cm light colored cake tin and line it with baking paper.

In a large bowl, combine the flour, salt, baking powder, baking soda, xanthan gum and all spice powders.

Melt the butter, honey, molasses, milk, tea and sugar in a saucepan. Let it cool for a few minutes and add the eggs to the warm pan. Whisk well, stir into the bowl with the dry mixture and mix with an electric mixer until well combined. The dough is quite liquidy. Pour the dough into the lined cake tin and bake in the oven for about 30 minutes or until it passes the toothpick test. Let the cake cool for about 10 minutes before you take it out of the pan.

Keep the cake wrapped in paper and cling film to keep it moist for 2-3 days.