This is another slightly adapted version of this gingerbread recipe, made with oil, from the Australian website Taste. I made this a while ago and added stem ginger and candied orange peel to the mix, but the batter was too thin to support any solid additions and it all sank to the bottom.
This is a really light cake - the only downside really, as I prefer gingerbread to be a bit denser in texture. It's well flavoured and not oversweet, despite the amount of sugar in the recipe. It's very quick to make too, so good for days when you're in a hurry and just want something simple to fill the cakebox.