Easy Gingerbread Cake

Name: Easy Gingerbread Cake
Yield: 5 to 10
Ingredients: 300 g Plain flour; 1 tbsp Ground ginger; 1/2 tsp Ground cinnamon to taste; 1/2 tsp Mixed spice; 150 g Butter; 125 g Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar; 150 g Lyle’s Golden Syrup; 50 g Stem ginger syrup from the jar; 200 g Lyle’s Black Treacle; 250 ml Full fat milk; 1 tsp Bicarbonate soda; 2 Large eggs; 1 Stem ginger syrup from the jar; 2 tbsp Fairtrade Tate & Lyle Icing Sugar

Rating 5.0

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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.

made using

Black Treacle Tin

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breakfast Medium Cakes And Cupcakes 5 to 10 1-2 hours

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.