Sunday, 21 August 2011

Sticky Gingerbread cake

I normally bake at weekend and was inspired by a friend on facebook who was making Ginger cake so I decided to give a new recipe a try. The recipe proved very easy to make and produced 2 loaves of gingerbread.

  • 225g self raising flour
  • 1 tbsp ground ginger
  • 1tsp bicarb
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 115g butter
  • 115g treacle
  • 115g syrup
  • 115g dark brown sugar
  • 275ml milk
  • 1 egg - beaten
Grease and line 2 x 2lb loaf tins

Preheat the oven to 180c . Start by sifting the flour, bicarb and spices into a bowl. Add the cubed butter and rub in like you are making pastry, you could use a food processor. Warm the treacle and sugar in a pan or in the microwave, do not boil. Melt the sugar in the milk by gently warming. Allow to cool until lukewarm.

Quickly mix the milk mixture and then the syrup mixture with the flour, then add the egg, mix well and then pour into the prepared tins.

Bake for approx 45 mins until when tested with a skewer and is fully cooked.

Turn out of tin when fully cooled, wrap and leave to go sticky for at least a day if you can resist that long .


Gary @ The Greedy Fork said...

Looks great. Love recipes like this that use store cupboard ingredients and you can just throw together

Anonymous said...

I really liked the article, and the very cool blog

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