Gingerbread Cake
By National Baking Week
Published on 20 April 2022
Make this a week in advance and store in an airtight tin. When you come to serve, you'll slice into gooey, sticky loveliness...if you can resist that long, that is!Time and servings
2 hrsTotal time
6Servings
20 minsPrep time
1 hr 40 minsCooking time
Ingredients
- 500 g of plain flour
- 300 ml of whole milk
- 175 g of margarine
- 150 g of black treacle
- 225 g of dark brown sugar
- 1 tbsp of baking powder
- 1 tsp of bicarbonate of soda
- 1 tsp of salt
- 200 g of golden syrup
- 1 tbsp of ground ginger
- 1 egg, lightly beaten
Method
Step 1
Using melted margarine, grease and line a Pyrex loaf pan, and preheat the oven to 180°C/Gas mark 4.Step 2
In a heavy based saucepan, heat together the margarine, syrup, treacle and sugar. Stir well until the margarine has melted. Allow to cool slightly.Step 3
Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl then make a well in the centre.Step 4
Add the egg, milk and melted margarine mixture and mix with a wooden spoon until smoothly blended.Step 5
Turn into the prepared Pyrex loaf pan and bake for 1 ½ hours, until firm to the touch.Step 6
Allow to cool for 20 minutes in the pan then remove from the pan and peel off the lining paper. Leave to cool on a wire rack.Step 7
Wrap in greaseproof paper and foil and store in an airtight tin for a week before cutting.