Gingerbread

Preheat the oven to 350 degrees F. Lightly grease an 8-inch square cake pan and line with baking parchment or waxed (greaseproof) paper.

Combine the syrup, honey, oil, water, and sugar in a saucepan. Stir over low heat until the sugar is dissolved, then bring to a boil. Remove from the heat and allow to cool. Add the eggs, one at a time, and mix until smooth. Fold in the flours, spices, and baking soda, mixing until smooth.

Pour the mixture into the prepared pan. Bake for 1 1/4 hours, or until a skewer inserted in the center of the cake comes out clean. Let the cake rest in the pan for 10 minutes before turning out onto a wire rack to cool.

Lemon Icing:

Combine the lemon juice and butter in the top of a double boiler. Mix until the butter is melted and the mixture smooth. Stir the butter mixture into the sugar, mixing until smooth. Stand the icing over hot water to thin slightly, then spread over the cooled cake as quickly as possible. Serve cut in slices.