GINGER BREAD

Refined flour - 3 ½ cups + 1 tbsp
Oil - ½ cup + 1 tbsp
Honey - 1 cup + 2 tbsp
Hot water - ½ cup + 1 tbsp
Demerara sugar - ½ cup + 1 tbsp
White sugar - 1/3 cup
Ginger paste - 1 tsp
Nutmeg powder - ½ tsp
Cinnamon powder - ½ tsp
Clove powder - ¼ to ½ tsp
Vanilla Essence - ½ tsp
Baking soda - 1 tsp
Baking powder - ½ tsp

Sift the flour together with the baking powder and keep aside. Dissolve the demerara sugar, white sugar and honey in hot water. Stir in oil. Add the spice powders, vanilla essence, ginger paste and combine well. Pour into the flour and mix into a smooth batter. Dissolve the baking soda in 1-2 tsps of water and quickly stir into the batter.

Pour the batter into a suitably greased and lined cake tray and bake for 60 to 70 minutes. Once baked, invert onto a wire rack and let it cool. Slice and serve