Triple the ginger gingerbread

    Triple the ginger gingerbread


    9 people made this

    About this recipe: The combination of fresh, ground and crystallised ginger brings extra layers of ginger flavour and richness to this loaf cake.

    Serves: 10 

    • 375g plain flour
    • 1 tablespoon ground cinnamon
    • 1 1/2 teaspoons ground cloves
    • 1 teaspoon ground ginger
    • 2 teaspoons bicarbonate of soda
    • 3/4 teaspoon salt
    • 300g caster sugar
    • 240ml vegetable oil
    • 120ml apple juice
    • 240ml black treacle
    • 2 eggs
    • 1 tablespoon grated fresh ginger
    • 3 tablespoons chopped crystallised ginger

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Butter and flour a 25cm springform cake tin.
    2. Stir together flour, cinnamon, cloves, ground ginger, bicarbonate of soda and salt.
    3. In a large bowl mix sugar with oil, juice, treacle, eggs and fresh ginger. Mix in crystallised ginger; stir in flour mixture. Pour cake mixture into prepared cake tin.
    4. Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release tin sides. Serve warm.

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