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Gingerbread Cube Cakes
- 175g butter, softened
- 175g dark muscavado sugar
- 250g self raising flour
- 100g gollden syrup
- 1tbsp ground ginger
- 4 medium eggs
- an 18cm x 28cm baking tin
- 350g fondant icing sugar
- stem or crystallised ginger, to decorate
Directions:View on BBC Good Food
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