Gingerbead Cake

Submitted by McCarthy

"Taken from 'Fairworld' - Gary Rhodes' gingerbread cake can be served as a warm pudding or simply as a cold cake It eats really well with clotted cream"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 450 g plain flour
• 3⁄4 tablespoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 pinch salt
• 25 g demerara sugar
• 100 g unsalted butter
• 100 g black treacle
• 100 g golden syrup
• 1 egg
• 150 ml milk

directions

1. Preheat the oven to 168C/350F/Gas 4 and grease and line a 900g loaf tin. Mix together the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Warm the sugar, butter, treacle and golden syrup together in a pan. Beat the egg into the milk, then mix in all the ingredients in the bowl. Pour the mixture into the prepared tin and spread it out evenly. Simply bake in the oven for 1 1/4 hours. Remove from the tin and leave to stand for a few minutes before serving warm or just leave to cool.