Emma 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 tsp ground ginger
2 tsp ground cinnamon
2 eggs, beaten
3 pieces stem ginger
300ml milk
2 tsp 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.
Link to Foodie Explorers Amazon Page listing all products.
Check out some of our other recipes
 |
 |
 |
or head on over to our Full Recipe Index
Spiced Gingerbread Cake
Ingredients
- 250 g butter
- 250 g dark muscovado sugar
- Half of a 225g tin black treacle
- 375 g plain flour
- 5 tsp ground ginger
- 2 tsp ground cinnamon
- 2 eggs beaten
- 3 pieces stem ginger
- 300 ml milk
- 2 tsp 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.
LET’S CONNECT!
You can also subscribe to Foodie Explorers to keep up to date with all new recipes.
See the handy Pinterest image below if you wish to pin this for later 😘
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
