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Gingerbread Cake


250g / 8 oz of softened butter or margerine

250g / 8 oz dark muscovado sugar

Half of a 225 tin black treacle

375 g /12 oz plain flour

5 tsp ground ginger

2 tsp ground cinnamon

2 eggs, beaten

3 pieces of stem ginger (crystalised/ from a jar) – optional

300 ml /half pint of milk

2 tsp bicarbonate of soda


This mix makes enough to fill 2x standard 7 inch Victoria sandwich tins or 1 x 10inch diameter tin. Grease and base line your tins with baking paper, preheat the oven to 160C.

Gently heat the margerine, sugar and treacle all in a pan, stirring until smooth. Allow to cool a little.

In a large mixing bowl, stir together the flour and mixed spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.

Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.

Pour into the prepared tins. Bakign time: for 2×7 inch cakes is 25-30 mins (bake both together). For 1×10 inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.

This cake keeps really well in an airtight tin, and improves over the 2-3 days.

This recipe was taken from


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