Triple the ginger gingerbread

    (9)
    1 hour 15 min

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


    10 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (7)

    by
    18

    I have looked high and low...experimenting with various gingerbread recipes, and finally I have found this one! It is wonderful! The taste is superb and so is the moist texture. It might look like a lot of work, but it's not, and any work is WELL worth it!!  -  31 May 2002  (Review from Allrecipes US | Canada)

    by
    6

    Very nice! I made this as a cake for a cake walk fundraiser we are having next week, so I made in an angel food bundt pan. I also don't have fresh ginger so I just used two teaspoons of ground ginger total. I don't remember if crystalized ginger and candied ginger are the same (I think not, but like I said I can't remember) but I have candied, so I used that. I didn't have enough molasses, but I used the amount I had (at little over 1/2 c I think). I set a little bit of the batter aside and made a cupcake so I could try. So good! I really like this gingerbread taste. Thanks for the recipe!  -  25 Jul 2009  (Review from Allrecipes US | Canada)

    by
    5

    I thought this was really good! I loved using three types of ginger. I had a golden delicious apple on hand and so I diced half of it and added it in. It was a pleasure to make and to eat. Thank you for sharing this recipe; I intend to bake it again.  -  11 Mar 2009  (Review from Allrecipes US | Canada)

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