• Rachel Patterson

Gingerbread Cake



60g (2oz) butter 125g (4 1/4 oz) golden syrup 100g (3 1/2 oz) plain flour 25g (3/4 oz) self raising flour 1 teaspoon bicarbonate of soda 1 heaped teaspoon ground ginger Half a teaspoon mixed spice 100g (3 1/2 oz) caster sugar Pinch of salt 125ml (4 1/4 fl oz) milk 1 egg, beaten


Grease and line a 20cm square cake tin or a 2lb loaf tin. Pre-heat oven to 170c/gas mark 3. 


Put butter and golden syrup in a saucepan and melt over a low heat, stirring occasionally, then remove from heat.


Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt, give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.


Pour the batter into the prepared tin and bake for 50-55mins until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.

© 2020 Rachel Patterson