Gingerbread Cake

This recipe is one my ultimate favourites, it’s so moist with rich black treacle and ginger flavours and topped with a super sharp lemon icing just makes each bite a party in your mouth.

This gingerbread cake comes from Mary Berry and is by far, the best one I’ve come across. Start by preheating your oven to 160C or Gas Mark 3 and grease and line a tray – I used a disposable tray bake so I didn’t need to line with baking paper.

In a saucepan, gently heat 250g butter or margarine, 250g dark muscavado sugar and 225g black treacle until all ingredients have melted and combined together. While that cools, in a large bowl mix 375g plain flour with 5 teaspoons ground ginger and 2 teaspoons ground cinnamon then add the slightly cooled treacle mixture into the spiced flour and stir until it’s all mixed together. Mince 3 pieces of stem ginger and add along with 2 eggs to the batter.

Gently heat 300ml milk and stir in 2 teaspoons bicarbonate of soda until it froths slightly and mix into the cake batter. Pour the batter into the tray and bake for about an hour or until a cake tester comes out clean. To make the icing mix icing sugar with lemon juice (I never really measure for icing, I just add tiny bits of liquid at a time to the icing sugar until it forms a spreadable consistency) and drizzle over the cake when cooled.

  
When baking, this cake will make your kitchen smell like Christmas! There’s nothing better than a hefty chunk of gingerbread cake with a cup of coffee on a cold autumn/winter day. I actually prefer this cake to gingerbread biscuits.

Signing off.