Moist Gingerbread Cake

    Moist Gingerbread Cake


    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.

    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

    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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