Ok, so I told you I made 3 ginger cakes, but I only gave you one recipe. That was a bit mean.
So here is the recipe for my non-vegan traditional gingerbread cake.
- 100g butter, softened
- 120g caster sugar
- 50g soft dark brown sugar
- 2 eggs, beaten
- 4 tbsp molasses
- 85g self-raising flour
- 65g plain flour
- 1 tbsp ground ginger
- 4 tbsp milk
- handful of crystalised ginger
- Prepare a deep loaf tin with oil/butter and paper. Preheat oven to 180C.
- Beat together the butter and sugar until light and creamy.
- Gradually add in the beaten egg, a bit at a time, mixing with each addition.
- Add the molasses and stir until combined.
- In a separate bowl sift the flours and ginger.
- Fold the flours into the wet ingredients, alternating with the milk. Sprinkle in the crystalised ginger.
- When combined, pour the mixture into the prepared tin and smooth the surface
- Bake for 40 minutes- 1 hour until a skewer comes out clean when inserted into the centre of the cake.
- Leave the cake to cool in the tin before turning onto a wire rack. Drizzle with ginger icing.
This cake will get gooier on keeping, it will keep up to 1 week in an airtight container, or wrap well with greaseproof paper and tin foil.
To make gluten free – use gluten free flour of your choice
To make vegan – use coconut oil instead of butter; flax eggs (2 tbsp of ground flaxseed to 6 tbsp water – ratio 1:3) and vegan milk such as almond or soya