Dark Molasses Gingerbread
Ready In: 35 mins
Serves: 12
Yields: 1 loaf
Ingredients
- 90 g butter
- 360 g dark cane sugar
- 140 ml molasses
- 60 ml golden syrup
- 2 eggs
- 150 ml milk
- 250 g flour
- 3 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
- 125 g walnut pieces
- 250 ml water
Directions
- Preheat oven to 140ºC. Grease a 32cm x 22cm x 5cm baking tin with butter then line with non-stick baking paper.
- 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.
- Sieve the flour, spices and soda into another bowl.
- Pour the eggs and syrup into the flour and whisk until smooth. Stir in walnuts and pour into the tin.
- Bake for 20-25 minutes until a skewer comes out with moist crumbs.
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off