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Easy Gingerbread Cake

Prep

1 HR

Bake

45-60 mins

Serves

5 to 10

Difficulty

Medium

About

This Gingerbread Cake is the perfect cosy recipe to warm you up on a cold day and is great to share and gift to friends or anyone who need a little bit of extra comfort. You can finish it with a dusting of icing sugar on top or with buttercream, or a drizzle would be nice too. It’s a cake that gets better with time so if you can resist it for a couple of days then it gets even stickier and delicious.

Black Treacle Tin
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Black Treacle Tin

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Instructions
Ingredients
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Gingerbread Cake Recipe

HOW TO MAKE THIS RECIPE

Step 1

Preheat the oven to 170C/150C/Gas 3. Line a tin (preferably 30x20cm/12x8in) with baking paper.

Step 2

Sieve the flour into a large bowl along with the ginger, cinnamon & mixed spice and gently mix them together to combine.

Step 3

Place the butter, the brown sugar, the syrups (Lyle's Golden Syrup and stem ginger syrup) & black treacle into a saucepan. Melt everything together over a gentle heat.

Step 4

Remove the melted mixture from the heat and whisk in the milk, the bicarbonate of soda and the eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a wet, pourable batter. Stir through the chopped stem ginger (if using).

Step 5

Bake in the oven for between 45 minutes and an hour. When the gingerbread cake is springy to touch, it will be done.

Step 6

Cool in the tin for half an hour and then turn out onto a wire rack. Dust with icing sugar to finish. If you can, keep for a few days before eating – the gingerbread cake will get stickier as it matures.

Ingredients – 14 items

Serving

1

Easy Gingerbread Cake

Flour

Plain flour

300 g
Ginger-Ground

Ground ginger

1 tbsp
Cinnamon

Ground cinnamon to taste

1/2 tsp

Mixed spice

1/2 tsp
Butter

Butter

150 g
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

125 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

150 g
Stem ginger

Stem ginger syrup from the jar

50 g

Lyle’s Black Treacle

200 g
Milk

Full fat milk

250 ml
Baking-soda

Bicarbonate soda

1 tsp
Eggs

Large eggs

2
Stem ginger

Stem ginger syrup from the jar

drained and finely chopped (optional)

1
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

2 tbsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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