MOIST GINGERBREAD
This wonderful recipe results in a perfectly moist and flavorful gingerbread cake, filled with the warming spices of ginger, treacle, and mixed spice. Baked to perfection in a square cake tin, this aromatic treat is ideal for enjoying over a cozy cup of tea or coffee. Make sure to savor its delightful taste after the cooling process, as the flavors will only continue to improve over the next few days.
— Constant Cookbook
Ingredients
- 100g margarine
- 150g black treacle
- 50g golden syrup
- 125ml milk
- 2 eggs lightly beaten
- 200gplain flour
- 50g caster sugar
- 1x5ml spoon mixed spice
- 1x5ml spoon bicarb soda
- 2x5ml spoons ground ginger
Instructions
- Grease an 18 to 20 cm square cake tin and line with greased greaseproof paper
- put marg treacle and syrup into a saucepan heat gently until marg has melted stirring from time to time remove from heat and add milk
- allow to cool for 5 mins and add eggs
- seive the dry ingredients into a bowl then add treacle mix and beat well together
- pour into the prepared cake tin and cook in a very moderate oven for 1 to 1.25 hours at 170c 325f gas mark 3
- turn out of tin and cool on wire rack and keep in airtight tin for 3 days then enjoy
- n be eaten once cooled if you cant wait
Yield
Serves 8
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