Thursday, July 19, 2012

Gingerbread Cake

Full of yummy spiciness, perfect with cream cheese icing, vanilla butter icing, vegan cashew-nut cream, whipped cream, or just plain!
  • 2 1/3 cups flour [I use wholemeal spelt, often as a combination with ground almonds or brown rice flour]
  • 2-5 tsp ground ginger, or 2 tsp of freshly grated ginger root
  • 2-5 tsp ground cinnamon
  • 2-5 tsp ground mixed spice
  • 1 tsp baking soda [bicarbonate]
Stir together well. In another bowl, mix:
  • 1/3 cup dark muscovado OR rapadura sugar
  • 1 cup molasses or black treacle
  • 3/4 cup hot water
  • 1/2 cup butter
  • 1 large egg
Stir dry ingredients into liquid; mix well.

Pour into a buttered and floured tin - I usually use a deep 8-inch round cake tin. You could also use twelve muffin cups or two medium-sized loaf tins, or two shallow 8"round cake tins.  Bake 45-55 minutes at 325F, 170C, gas mark 3.

1 comment:

  1. just.. YUM!! wow. I'm so going to try this. i'm so glad you share the things you share! xo


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