Moist Gingerbread Cake

Recipe by Izy Hossack
READY IN: 55mins




  • Preheat the oven to 350°F Grease a loaf tin with a little vegetable oil and line with baking paper.
  • In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.
  • Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.
  • After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.