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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