The Best Homemade Gingerbread Cake
An aromatic, tasty ginger cake - one slice is never enough!
Equipment
Ingredients
- 275 ml Milk
- 115 g Dark Brown Sugar
- 115 g Golden Syrup
- 115 g Black Treacle
- 115 g Butter (chopped)
- 225 g Self-Raising Flour
- 1 Egg (Beaten)
- 1 tbsp Ground Ginger
- 1 tsp Bicarbonate of Soda
- 1 tsp Mixed Spice
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 150°c Fan/170°c. Grease and line the base of your loaf tin with baking paper.
- Add the sugar, milk, treacle and syrup to a saucepan on low heat until the sugar has dissolved. Keep aside.
- Add the flour, bicarbonate of soda, ginger, cinnamon and mixed spice to a bowl and mix together. Add the butter and rub in until it resembles breadcrumbs.
- Make a well in the middle and add the liquid and egg. Mix with a whisk until thoroughly combined. It may start to bubble because of the bicarb, but that's normal. Pour the mixture into the loaf tin and bake in the oven for 55 - 60 minutes or until cooked through.
- Remove from the oven and leave to cool in the tin, then remove and wrap in fresh baking paper and foil.
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Calories: 251kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 169mgPotassium: 220mgFiber: 1gSugar: 24gVitamin A: 292IUVitamin C: 0.05mgCalcium: 90mgIron: 2mg
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