Gingerbread Cake
Homemade gingerbread cake featuring Mixture. Simple to make and deeply satisfying.
Ingredients
- Mixture
- 85 gm Stork margarine
- 225 gm plain flour
- 55 gm soft brown sugar
- 3 rounded tspn ground ginger
- 2 heaped tbspn golden syrup
- 1 rounded tspn mixed spice
- 1 heaped tbspn marmalade
- 1 tspn bicarbonate of soda
- 150 ml milk
Method
- 1
Pre-heat the oven to 180° C.
- 2
Line the bottom and sides of a 7 inch cake tin (removable bottom is best) with ovenproof paper.
- 3
Melt some butter or margarine and lightly paint the paper lining.
- 4
Put the stork margarine, sugar, golden syrup, marmalade and milk into a saucepan and over a low heat, stir until the butter and sugar is dissolved.
- 5
Remove from the heat and allow to cool.
- 6
Sieve the flour, ground ginger, mixed spice and bicarbonate of soda into a mixing bowl.
- 7
Stir in the cooled mixture and mix well.
- 8
Spoon the mixture into the prepared tin.
- 9
Bake in the oven for ¾ to , testing with a skewer after ¾ hour.
- 10
When cooked, remove from the oven, leave for about , turn out onto a wire tray and remove the paper.