Dorset Gingerbread
This gingerbread cake recipe is a classic treat with a touch of warmth and sweetness in every bite. The rich flavors of dark muscovado sugar, treacle, and warming spices create a tender and moist cake that is perfect for any occasion. Enjoy a slice of this delectable cake with a cup of tea or coffee for a cozy and delightful treat.
— Constant Cookbook
Ingredients
- 8oz Butter
- 8oz Dark Muscovado Sugar
- 8oz Black Treacle
- 2 Eggs
- 12oz Plain Flour
- 4 tsp Ground Ginger
- 3 tsp Cinnamon
- 1/2 pint Milk
- 3 tsp Bicarbonate of Soda
Instructions
- Grease and line a cake tin that is 8x12 in size. Heat the butter, sugar and treacle together in a pan until the butter has just melted.
- Beat the eggs lightly in a bowl.
- Sift the flour, ginger and cinnamon into another bowl. Stir the melted mixture and the eggs into the flour.
- Heat the milk until lukewarm. Remove the heat and stir into the bicarbonate of soda. Add to the mixture and beat well. Pour into the prepared tin.
- Bake at 170c/Gas 3 for 1 1/2 hours. Turn out and allow to cool on a rack.
Yield
Makes 1 cake
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