Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Gingerbread Cake

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes
  • 175g Stork tub
  • 200g golden syrup
  • 150g black treacle
  • 225g dark brown sugar
  • 500g plain flour
  • 1 tablespoon ground ginger
  • 1 tablespoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 300mls whole milk
  • Melted margarine for greasing
  • Pyrex Loaf Pan
  • Grease and line a Pyrex Loaf Pan.
  • Preheat the oven to 180°C/Gas mark 4.
  • In a heavy based saucepan, heat together the margarine, syrup, treacle & sugar. Stir well until the margarine has melted. Allow to cool slightly.
  • Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl then make a well in the centre.
  • Add the egg, milk & melted Stork mixture and mix with a wooden spoon until smoothly blended.
  • Turn into the prepared Pyrex loaf pan and bake for 1 ½ hours, until firm to the touch.
  • Allow to cool for 20 minutes in the pan then remove from the pan and peel off the lining paper.
  • Leave to cool on a wire rack.
  • Wrap in greaseproof paper and foil and store in an airtight tin for a week before cutting.