Total Time
35mins
Prep 10 mins
Cook 25 mins

I love the combination of the gingerbread and the molasses. The nuts give it an extra crunch in the texture as well.

Ingredients Nutrition

Directions

  1. Preheat oven to 140ºC. Grease a 32cm x 22cm x 5cm baking tin with butter then line with non-stick baking paper.
  2. In a medium saucepan melt the butter, 60g of the sugar, molasses, and golden syrup. In a bowl, whisk the eggs with the milk and set aside.
  3. Sieve the flour, spices and soda into another bowl.
  4. Pour the eggs and syrup into the flour and whisk until smooth. Stir in walnuts and pour into the tin.
  5. Bake for 20-25 minutes until a skewer comes out with moist crumbs.
  6. While the cake is still warm, bring the water and remaining sugar to a simmer. Pour over the cake and let the syrup soak inches.

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