Gingerbread

Combine sugar, honey, and diced butter in a saucepan. Heat over low, stirring gently without letting it come to a hard boil, until the sugar is completely dissolved; remove from heat and let cool.

In a large bowl, whisk together all the dry ingredients along with the chopped candied fruit and crystallized ginger. Lightly beat the eggs in a separate container.

Pour the cooled honey syrup into the flour mixture, adding the eggs and milk. Stir until smooth.

Pour the batter into a greased and floured 20 x 20 cm baking pan.

Bake in a preheated oven at 160°C (320°F) for about 45 minutes.

Let the baked gingerbread rest in the pan for 15 minutes, then turn it out and let it cool completely before cutting into squares.