Gingerbread Cake
| Serves: | 6 |
|---|---|
| Preparation time: | 20 minutes |
| Cooking time: | 1 hour 40 minutes |
Ingredients
- 175g soft margarine
- 200g golden syrup
- 150g black treacle
- 225g dark brown sugar
- 500g plain flour
- 1 tablespoon ground ginger
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 egg, lightly beaten
- 300mls whole milk
- Melted margarine for greasing
Equipment
- Pyrex Loaf Pan
Method
- Grease and line a Pyrex Loaf Pan.
- Preheat the oven to 180°C/Gas mark 4.
- In a heavy based saucepan, heat together the margarine, syrup, treacle & sugar. Stir well until the margarine has melted. Allow to Cool slightly.
- Sift the flour, ginger, Baking powder, bicarbonate of soda and salt into a bowl then make a well in the centre.
- Add the egg, milk & melted margarine mixture and Mix with a wooden spoon until smoothly blended.
- Turn into the prepared Pyrex loaf pan and bake for 1 ½ hours, until firm to the touch.
- Allow to cool for 20 minutes in the pan then remove from the pan and peel off the lining paper.
- Leave to cool on a wire rack.
- Wrap in greaseproof paper and foil and store in an airtight tin for a week before cutting.
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