I've found two good gingerbread cake recipes:
This one is more bread-y and less cake-y. Very good with vanilla ice cream.
- 1/4 pound (1 stick) unsalted butter
- 1 cup sugar
- 2 eggs
- 3/4 cup molasses
- 3/4 cup boiling water
- 2 1/2 cups unbleached, all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- Powdered sugar
- Whipping cream
- Dark chocolate
Preheat the oven to 350°F. Butter and lightly flour a 9-inch round (or 8-inch square) cake pan.
Cream the butter. Add the sugar and beat together until light.
Add the eggs and beat well. Add the molasses, then the boiling water and blend. Use the molasses measuring cup for the hot water to capture any molasses that clings to the cup.
Add the flour, soda, salt, and ginger to the batter and blend until combined.
Pour the batter into the prepared pan.
Bake at 350°F for 45 to 55 minutes, or until a skewer inserted in the middle comes out clean. Cool in the pan for 5 minutes.
Invert onto a cake rack.
Cool another few minutes before sprinkling with sugar. Begin with a light coating of powdered sugar, sprinkled through a fine-mesh sieve.
Place a stencil over the cake and sprinkle heavily through the cuts.
Serve warm with lightly sweetened and softly whipped heavy cream, and grate a little dark chocolate on top.
This one comes from Nigella Lawson. More cake-y, less bread-y. I've found that's it's actually not that sticky if you bake it for an extra 5 minutes. I've never tried this recipe with golden syrup; I've only used a mixture of corn syrup and honey.
- 150g butter
- 200g golden syrup
- 200g black treacle or molasses
- 125g dark muscovado sugar
- 2 teaspoons finely grated ginger
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
- 250ml full-fat milk
- 2 eggs, beaten to mix
- 300g plain flour
- Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).
- In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
- Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
- Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.
- Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
- Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.
Makes 20 squares