Gingerbread Cake

Gingerbread Cake

Gingerbread Cake

Cook Time
40 Minutes
Ingredients
9
Servings
8
Gingerbread Cake
Ingredients
  • 100 gram (4 ounce) butter

  • 225 gram (8 ounce) golden syrup

  • 50 gram (2 ounce) dark brown muscovado sugar

  • 2 medium eggs

  • 150 millilitre (1/4 pint) milk

  • 225 gram (8 ounce) plain flour

  • 2 teaspoon Ground Ginger

  • 2 teaspoon Mixed Spice

  • 1 teaspoon bicarbonate of soda

Key Products
Ground Ginger

Product Information

£ 1.70/unit,26g
Mixed Spice

Product Information

£ 1.70/unit,28g

Instructions

  • 1 Grease and line a 900g (2 lb) loaf tin. Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Melt the butter with the golden syrup and brown sugar in a saucepan. Beat the eggs and milk together.
  • 3 Sift the flour, Ginger, Mixed Spice and bicarbonate of soda into a large bowl. Make a well in the centre and pour in the butter and sugar and the egg mixture. Beat well until a smooth batter is formed.
  • 4 Pour into the tin and bake for 40 minutes until well risen and golden.
  • 5 Best kept for a week before eating.

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