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Gingerbread Cake
Ingredients
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100 gram (4 ounce) butter
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225 gram (8 ounce) golden syrup
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50 gram (2 ounce) soft brown sugar
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2 medium eggs
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150 millilitre (1/4 pint) milk
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225 gram (8 ounce) plain flour
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2 teaspoon Ground Ginger
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2 teaspoon Mixed Spice
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1 teaspoon bicarbonate of soda
Key Products
Instructions
- 1 Grease and line a 900g (2 lb) loaf tin. Pre-heat the oven to 150°C, 300°F, Gas Mark 2.
- 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 1½ - 2 hours until well risen and golden.
- 5 Best kept for a week before eating.
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