Homemade Gingerbread Cake
Gingerbread cakes are delicious, flavoursome and aromatic. They're
easy to make using the melting method and store really well, improving
as each day passes. Though when cake tastes this good you'll not want
to put it back in the tin!
Servings: 12 slices
Calories: 340kcal
Equipment
- 900g (2lb) loaf tin measuring approx 25 x 11 x 7cm (10 x4 x3in)
Ingredients
- 225 ml milk (8floz)
- 115 g dark muscovado sugar (4oz)
- 115 g golden syrup (4oz)
- 115 g black treacle (4oz)
- 225 g plain flour (8oz)
- 1 teaspoon bicarbonate of soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- 115 g butter (4oz) cut into cubes
- 1 egg lightly beaten
Instructions
- Pre-heat the oven to 180℃ / Fan 170℃ / Gas Grease and fully line the loaf tin with greaseproof paper. (see note a below).
- Place the milk and sugar into a heavy bottomed pan. Set over a low heat, stirring occasionally until the sugar has dissolved (it will no longer sound or feel grainy as you stir). Remove from the heat. Allow to cool down until it is lukewarm.
- Meanwhile place the golden syrup and black treacle into a heavy based pan. Set on the hob over a low heat until they become very runny. Remove them from the heat before they become overly hot.
- Sieve the flour, bicarbonate of soda, ground ginger, ground cinnamon and ground mixed spice into a large bowl. Add the butter and rub the butter between your thumb and finger tips until the mixture resembles breadcrumbs.
- Once the milk and syrup mixtures are lukewarm, make a well in the centre of the crumb mixture. Pour the milk, syrup and beaten egg into the well. Beat with a balloon whisk until combined. It may bubble due to the reaction with the bicarbonate of soda.
- Pour the mixture into the prepared loaf tin. Place in the centre of the oven and bake for about 40 – 45 minutes, until a skewer inserted comes out clean. You may need to rotate the tin after 30 minutes of baking.
- Remove from the oven and set on a cooling rack. After 5 minutes transfer the cake from the tin to the wire rack to cool completely.
- Enjoy, either served as it is or perhaps warmed with some custard.
Notes
Cooks Tip
You may find it easier to use a shaped loaf tin liner.Store
- The flavours of a gingerbread cake improve with age. Ideally wrap the cake in greaseproof paper and store in an airtight container for a couple of days before serving.
- Keep for 1– 2 weeks if stored in a cool place.
- Freeze for up to 2 months.
Nutrition
Calories: 340kcal