Helen's homemade Gingerbread Cake
There’s nothing we love more than a long walk on a blustery day then home to a log fire (dried logs of course) a cuppa and a slice of homemade Gingerbread cake…
The rich, sticky slice of deliciousness truly warms you on a cold day, I always make one for the festive period as it’s a family favourite and when friends pop in it’s a real treat - and a nice alternative to traditional Christmas cake.
The cake will keep for up to 5 days in a sealed container and actually improves with keeping as the rich flavours seep in - it never lasts that long in our home though!
Perfect with a cuppa, a tipple and a slice of blue cheese ( try it!). Enjoy!
250g (8oz) butter or margarine, plus extra for greasing
250g (8oz) dark muscovado sugar
250g (8oz) black treacle
375g (12oz) plain flour
5 tsp ground ginger
2 tsp ground cinnamon
2 eggs beaten
3 pieces stem ginger in syrup roughly chopped
300ml (1/2 pint) milk
2 tsp bicarbonate of soda
1 tsp baking powder
23x30 (9x12 ins) cake tin
Lightly grease the tin and line the bottom with grease proof paper
Heat the butter, sugar and treacle in a pan, stirring until smooth, cool slightly
Sift in the flour, baking powder and ground spices, stir well then beat in the eggs and stem ginger
Warm the milk in a small heavy pan and add the bicarbonate of soda.
Pour into the gingerbread mixture and stir gently until thoroughly blended
Pour the mixture into the prepared baking tin and bake in preheated oven at 160 degrees C/325F/gas 3 for about 1 hour until well risen and springy to touch
Test with skewer to check fully baked though if not return and bake for 5/10 mins longer
Leave to cool in the tin for a few minutes then turn out onto a wire rack
Leave to cool completely the store in an airtight container for 3-5 days (improves with keeping)
Slice and enjoy!