Thursday, 22 January 2015

Gingerbread Cake Recipe - easy, and excellent as a Traybake

Oven: 350 deg. F : 180 deg. C - approx. 50 mins

Liquid Ingredients:
3 rounded tablespoons of Golden Syrup (approx. 6 ozs.) *
3 rounded tablespoons of Black Treacle (Molasses) *
3 ozs. of caster sugar
6 ozs. of butter
Melt all these ingredients together,  in a large bowl over a saucepan of hot water.
*When measuring out the syrups - have a small bowl of very hot water handy and dip your tablespoon measure in - the syrups will glide off easily.

2 large eggs
1/4pt. milk + 4 tablespoons - beat the eggs into the milk

Dry Ingredients:
12 ozs. (325g.) Plain Flour
2 teaspoons of Ground Ginger
1 teaspoon of Mixed Spice or Allspice
1 teaspoon of Bi-Carbonate of Soda
+ pinch of salt
handful of raisins or sultanas - dredged in some of the flour before adding in.

Add the dredged raisins into the dry flour and mix together.
Pour the melted ingredients into the flour.
Add the eggs and milk and beat gently until combined and glossy.
Pour into a prepared tin (lined or greased and floured) and bake.
Test with a skewer to see if cooked through, or just press lightly and if it springs back to the touch - it's ready.  I also 'listen' to my cakes and you can still hear if the mixture is uncooked :)

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