Gingerbread Cake

Gingerbread cake
Gingerbread cake

Recipe for Gingerbread Cake

Sticky gingerbread cake – inspired from a Mary Berry recipe 🙂

What an amazing ginger cake – I made it yesterday – the hardest thing now is for us to wait a couple of days for the ginger flavour to mature when it smells so good – we all want a piece now!

I will add in more photos when I have cut a slice … It won’t be long!

Slice of ginger bread cake

Slice of sticky ginger cake

… And here are the photos! 🙂 Delicious.

Gingerbread cake with ice cream

Ginger cake with vanilla ice cream – you must try this!

Ingredients for Gingerbread tray bake cake

250g (8oz) butter or margarine

250g (8oz) dark muscovado sugar

250g (8oz) black treacle

375g (12 oz) plain flour

5 tsp ground ginger

2 tsp ground cinnamon

2 eggs beaten

3 pieces stem ginger in syrup, drained and chopped

300ml (1/2 pint) milk

2 tsp bicarbonate of soda

23 x 30cm (9 x 12in) cake tin greased and lined

Butter, treacle, muscovado sugar - gingerbread cake ingredients

Butter, treacle, muscovado sugar – ginger cake ingredients.

Melting butter, sugar and treacle to make gingerbread cake

Melting butter, sugar and treacle in a saucepan on low heat to make ginger cake. Set aside to cool slightly.

Gingerbread cake mixture ready to cook

Gingerbread cake mixture full of bubbles from the bicarbonate of soda. It’s ready to cook in the oven.

Bicarbonate of soda air bubbles in gingerbread cake

Close-up photo of the bicarbonate of soda air bubbles in ginger cake mixture! So many bubbles!