I love this cake and am planning to make this tonight. It keeps really well in an airtight tin and is so yummy.
225g plain four
2 tea ground ginger
1 tea ground cinnamon
1/4 tea ground nutmeg
pinch of salt
50gr pitted dates
50gr candied ginger
125gr molasses or treacle.
50gr butter
1 egg
75gr brown sugar
4 tbl milk
1/2 tea bicarb soda.
Heat oven to 180 degrees c
Sift: flour, ginger, cinnamon, nutmeg, salt and stir in chopped dates and ginger.
melt: molasses and butter.
Beat egg and the sugar.
Add alternatively to flour mix, egg mixture and butter mixture mixing well.
Stir the bicarb into the milk and stir into the batter mixture.
Pour into a lined, greased square tin and bake for 45 minutes.
Remove from oven, cool and store in an airtight tin.
Serve dusted with icing sugar.
I have no idea where I got this recipe but will acknowledge if you find it. I think it was one from my Mum's recipe folder.
Edited to add the link to Love food hate waste, appropriate don't you think with the silly season creeping upon us.
1 comment:
7 Responses to “Moist Gingerbread cake - for the ICOB girls ;)”
1.Em Says:
November 23rd, 2008 at 3:56 am e
Yum, that sounds divine Crone!! It just happens that after the roast vege come out of the oven I will have (if I get my butt back to the kitchen) a dish of artichokes to braise. And I reckon there’s enough daylight left to squeeze your gingerbread in too. Mmmm.
2.kate Says:
November 23rd, 2008 at 4:36 am e
Yum! I took this out of the oven about 30 minutes ago and it is delicious. My ginger loving son declared it the best cake ever. My poor working husband (has a Sunday shift today) will be most impressed when he gets home. His mum makes a nice ginger cake but this is better - the crystallised ginger adds to it. It has been a baking (choc chip biccies too) and sewing (making a personalised bag for a friend) afternoon - perfect!
3.admin Says:
November 23rd, 2008 at 4:42 am e
Oh I am so glad that you like this! It is one of my favourites to make for Xmas! Plus I can make it ahead and it keeps so well
4.kate Says:
November 23rd, 2008 at 5:37 am e
Back to add that my husband said it is better than his mums. I don’t think there will be too much left to keep in our house though - it might be warmed up with icecream on top for dessert tonight!
5.Carol Says:
November 23rd, 2008 at 4:35 pm e
L is molasses the same as golden syrup?? How long will this keep?? or alternatively does it freeze well??
6.admin Says:
November 23rd, 2008 at 6:02 pm e
Hiya Carol,
I’m guessing treacle which is what I use (sorry will go and put that in the recipe now). I’ve kept it a good month in the fridge in a cake tin.
7.kel Says:
November 24th, 2008 at 6:31 am e
yuuuummm!! tomorrow im doing this, along with veggie gnomes choc orange cake! god i loooove gingerbread, reminds me of te Parkin i used to have as a kid. thats really yum too
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