Prep 15 mins
Cook 1 hr
This recipe takes no time at all to prepare, and is simply delicious. It’s perfect for a well deserved tea/coffee break, but equally good served slightly warm with some good vanilla ice cream. My two young children love this cake-my 3 year old son calls it Mummy’s special ginger cake! It keeps very well and freezes well too!
- Set oven to 160°C Grease a 11 x 9" tin with baking parchment.
- Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don’t allow it to get too hot.
- Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
- Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
- NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.
What a yummy snack cake! I didn't have a 9 x 11 pan, so I used a 9 x 13, which worked just fine. I loved the strong flavor of ginger in this cake, as well as the fact that it wasn't overly sweet, as so many desserts can be. I found that it was a touch on the dry side, but that will be fixed when I serve it with some creme anglais. This is a definite make again, I look forward to serving it during the holidays. Thanks for posting a great recipe!
Was intrigued with this recipe & made it pretty much as written, using the suggested 11"x9" baking pan & baking it in a 320 degree F oven for just a hair over 1 hour! I even got to use some of the golden syrup that I still have on hand, & I ended up with an ABSOLUTELY GREAT TASTING GINGERBREAD! Thanks for another very nice keepr recipe! [Tagged, made & reviewed in Please Review My Recipe]
This is good but perhaps a bit drier than I would have anticipated/liked. I had a bit of trouble with conversions to US measurements so this may be why it isn't as moist as it should be. I baked at 325 degrees for an hour, used a 13 x 9 pan, and used slightly more than one cup of milk. The grams were easier for me to convert so no problems there. I didn't have golden syrup readily available so I substituted corn syrup.