Denise Gregory


This recipe makes a lovely, moist and sticky Gingerbread cake. I came across it in a very old cookbook dated 1963 and I'm sure that if you decide to bake it, you will not be disappointed. It can be served as a tasty dessert, with a lovely vanilla custard poured over it, or enjoy it as it is, with a nice cup of tea or coffee.

☆☆☆☆☆ 0 votes
1 Hr 30 Min


4 oz
5 level Tbsp
black treacle
4 level Tbsp
golden syrup
3 oz
demerara sugar (3 rounded tbsp)
5 Tbsp
1 heaped
dessertspoon marmalade
4 oz
self-raising flour (4 heaped tbsp)
2 heaped tsp
ground ginger
1 heaped tsp
mixed spice
1\4 level tsp
bicarbonate of soda
4 oz
fine oatmeal or wholemeal flour (4 heaped tbsp)
eggs - (i've always used medium sized eggs)


1Pre-heat oven to 335F/168C, Gas Mark 3.

Brush the inside of a 7 inch cake tin with melted butter or margarine. Line with double greaseproof paper & brush over with the melted margarine.
2Put the margarine, black treacle, golden syrup, demerara sugar, milk & marmalade in a medium sized saucepan. Stir over a low heat until the margarine has melted. Remove from the heat & leave to cool to lukewarm.
3Sieve the self-raising flour, ground ginger, mixed spice & bicarbonate of soda into a mixing bowl. Stir in the oatmeal OR wholemeal flour. Add the cooled melted ingredients with the eggs to the mixture & beat well.
4Pour into the prepared tin. Bake in the pre-heated oven for 1 12 - 1 34 hours.
5Test before removing from oven. Leave in the tray for 2 - 3 minutes. Turn out, remove the paper & cool on a wire tray. Enjoy.


Course/Dish: Cakes, Puddings
Main Ingredient: Flour
Regional Style: UK/Ireland