GINGERBREAD

1
Denise Gregory

By
@DGWales

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.

Rating:

☆☆☆☆☆ 0 votes

Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

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  • 4 oz
    margarine
  • 5 level Tbsp
    black treacle
  • 4 level Tbsp
    golden syrup
  • 3 oz
    demerara sugar (3 rounded tbsp)
  • 5 Tbsp
    milk
  • 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)
  • 2
    eggs - (i've always used medium sized eggs)

How to Make GINGERBREAD

Step-by-Step

  1. Pre-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.
  2. Put 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.
  3. Sieve 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.
  4. Pour into the prepared tin. Bake in the pre-heated oven for 1 12 - 1 34 hours.
  5. Test before removing from oven. Leave in the tray for 2 - 3 minutes. Turn out, remove the paper & cool on a wire tray. Enjoy.

Printable Recipe Card

About GINGERBREAD

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




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