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About this recipe:
This gingerbread cake recipe is great at Christmas, and uses both fresh and ground ginger. You can eat it cold or warm, with either ice cream or custard. Yum!
125g dark muscovado sugar
200g golden syrup
200g black treacle
2 teaspoons finely grated root ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 eggs, beaten
1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons warm water
300g plain flour
- Pre-heat the oven to 170 C / Gas 3. Line a roasting tin with foil.
- In a saucepan, melt the butter with the sugar, syrup, treacle and spices. Take off the heat and add milk, eggs and bicarb. Add flour and beat well.
- Pour into the tin and bake for 45 to 60 minutes. When cool, cut into squares.
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