Moist Gingerbread Cake

    Moist Gingerbread Cake

    (28)
    15saves
    45min


    31 people made this

    About this recipe: This is similiar to a gingerbread cake. Serve while it's still warm with ice cream. Or you can top it with a cream cheese icing. If you don't want to go to any extra trouble - it's still delicious on it's own.

    Ingredients
    Serves: 12 

    • 100g butter
    • 100g dark soft brown sugar
    • 350g treacle
    • 2 eggs
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1 teaspoon ground ginger
    • 300g plain flour
    • 1 teaspoon bicarbonate of soda
    • 235ml hot coffee

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Grease an 18cm rectangular baking tin or a 20cm round cake tin.
    2. Sift together salt, cinnamon, cloves, ginger, flour and bicarbonate of soda.
    3. Beat margarine and sugar together, then stir in treacle and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
    4. Bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool before serving.
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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (28)

    by
    41

    My grandmother used to make a cake very much like this when I was growing up. It is a very moist and not overly sweet cake. I substituted hot water for the coffee and it it came out well.  -  17 Sep 2005  (Review from Allrecipes US | Canada)

    by
    37

    Excellent! Made this recipe because of a special request from my Dad. He asked me to make a molasses cake and I found this one. Glad I did, he loved it! Don't mind the bad review here, this cake was dabomb! I used a glass 9" square pan-greased, and it took my cake about 15 min. more in bake time than the 30 min listed.  -  04 May 2006  (Review from Allrecipes US | Canada)

    by
    32

    After reading the reviews of this recipe, I didn't know what to think. Nevertheless, I made it and loved it! I don't know why you would make a molasses cake if you didn't like molasses, but even my friends that weren't big fans of the stuff loved the cake. I did cut the molasses by about a quarter cup and frosted it with a black walnut buttercream frosting. I found the texture and flavor to be well worth five stars. I highly recommend this recipe!  -  02 Apr 2007  (Review from Allrecipes US | Canada)

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