Prep 10 mins
Cook 45 mins
A lovely moist, sticky tart, great served with whipped cream This recipe was originally for the large size Tupperware Quickshake, where 1 cup = 1 seal (the lid of the quick shake) I got this recipe from an online recipe exchange. I haven't tried it yet but it sounds good. The recipe didn't mention number of servings.
- 1 cup milk
- 1⁄4 cup oil
- 1 cup brown sugar
- 1 cup flour
- 2 tablespoons marmalade or 2 tablespoons apricot jam
- 1 egg
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- Beat well together (or shake well in quick shake)the first 6 ingredients.
- Then, add the ground ginger and baking soda, and beat/shake well again.
- Pour into greased casserole/pie dish.
- Bake at 180 C/ 350 F for 30 to 45 minutes.
So quick and easy with a fab result - mine was made in a cake tin with chopped glace pineapple added. The results was not sticky but a soft , soft cake . I could not have cut it like a cake but it was firm enough to serve with a big spoon, served warm with whipped cream - just delish !!
*This is great* & just as you described it. I made it as written in a 9" pie plate & it was such an easy-fix using my magic bullet. The outside edges are like a moist & dense gingerbread & it is more sticky & pudding-like in the center. The taste is wonderful & it is so good slightly warm w/the whipped cream. My Mom would have loved this ~ gingerbread w/whipped cream was her fav dessert. Thx for the memory & for sharing this delicious recipe w/us. :-)
Fast and easy cake. I used probably less than 1/2 cup of brown sugar - did not pack and did not fill the cup measure, and it was sweet enough. Added some chopped crystallized ginger, which really went well with this. Mine was not sticky either, which was fine with me, as I could then slice it up and bring it in to work, where it's just about gone.