Gingerbread Cake Recipe

Gingerbread cake with a kick

This isn't one of those lame gingerbread cakes, this one has two levels of ginger - ground ginger and stem ginger.  The most challenging part is trying to get half a tin of treacle out without it dribbling all over the place. Something different for afternoon tea.  Add a layer of thick icing for a decadent treat.

Ingredients

250g butter
250g dark muscovado sugar
Half of a 225g tin black treacle
375g plain flour
5 teaspoon ground ginger
2 teaspoon ground cinnamon
2 eggs, beaten
3 pieces stem ginger
300ml milk
2 teaspoon bicarbonate of soda

Method

Grease and line either two 7 inch sandwich tins or one 10 inch deep tin
Grease and line your tin(s) with baking paper
Preheat the oven to 160C/325F/Gas 3.
Gently heat the butter, sugar and treacle together in a pan.
Set aside
In a large bowl, stir together the flour and ground spices.
Pour in the treacle/butter/sugar mix and combine.
Mince the stem ginger finely and stir with the eggs into the mix.
Warm the milk gently in a saucepan.
Add the bicarbonate of soda and let it foam a little.
Stir into the gingerbread mixture until well blended.
Pour into the prepared tin(s).
Place into oven and cook until a skewer inserted into the centre of the cake comes out clean.

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Spiced Gingerbread Cake

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Course afternoon tea, Dessert

Ingredients

  

• 250 g butter
• 250 g dark muscovado sugar
• Half of a 225g tin black treacle
• 375 g plain flour
• 5 teaspoon ground ginger
• 2 teaspoon ground cinnamon
• 2 eggs beaten
• 3 pieces stem ginger
• 300 ml milk
• 2 teaspoon bicarbonate of soda

Instructions

 

• Grease and line either two 7 inch sandwich tins or one 10 inch deep tin
• Grease and line your tin(s) with baking paper
• Preheat the oven to 160C/325F/Gas 3.
• Gently heat the butter, sugar and treacle together in a pan.
• Set aside
• In a large bowl, stir together the flour and ground spices.
• Pour in the treacle/butter/sugar mix and combine.
• Mince the stem ginger finely and stir with the eggs into the mix.
• Warm the milk gently in a saucepan.
• Add the bicarbonate of soda and let it foam a little.
• Stir into the gingerbread mixture until well blended.
• Pour into the prepared tin(s).
• Place into oven and cook until a skewer inserted into the centre of the cake comes out clean.

Keyword afternoon tea, cake, gingerbread

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