Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Gingerbread Cake

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes
  • 175g Stork tub
  • 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
  • Pyrex Loaf Pan
  1. Grease and line a Pyrex Loaf Pan.
  2. Preheat the oven to 180°C/Gas mark 4.
  3. In a heavy based saucepan, heat together the margarine, syrup, treacle & sugar. Stir well until the margarine has melted. Allow to cool slightly.
  4. Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl then make a well in the centre.
  5. Add the egg, milk & melted Stork mixture and mix with a wooden spoon until smoothly blended.
  6. Turn into the prepared Pyrex loaf pan and bake for 1 ½ hours, until firm to the touch.
  7. Allow to cool for 20 minutes in the pan then remove from the pan and peel off the lining paper.
  8. Leave to cool on a wire rack.
  9. Wrap in greaseproof paper and foil and store in an airtight tin for a week before cutting.

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