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This gingerbread from England stores well in an airtight container at room temperature.


  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
  • 3/4 cup oatmeal
  • 3/4 cup dark corn syrup
  • 1/4 pound butter
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tablespoon milk


  1. Sift together the flour, salt, baking powder, cinnamon, ginger and cloves. Blend in the oatmeal.
  2. Place the syrup, butter and sugar in a saucepan. Heat until just blended. Stir into the dry mixture.
  3. Beat the egg with the milk. Add to the mixture. Pour into a lightly greased 8-inch square cake pan.
  4. Bake at 275 degrees F for 1 1/4 hours (or until firm in the middle).
  5. Cool before serving.

Yield: one (8-inch) square cake


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