Quick-to-make and delicious, this gingerbread cake is perfect with a cup of tea
This gingerbread cake recipe comes from allrecipes. I was a bit worried about using the boiling water, but clearly it’s a magic ingredient because the gingerbread cake turned out beautifully. The abundance of golden syrup makes this a sticky cake to make, but gives it its lovely golden colour and perfectly moist, chewy texture. The perfect accompaniment to a cup of tea or coffee, this gingerbread cake is ideal for elevenses or afternoon tea.
Ingredients
- 115 g / 4 oz butter (at room temperature) or baking margarine
- 100 g / 3.5 oz caster sugar
- 200 g / 7 oz plain flour
- 1 egg (I used large but medium would be fine)
- 175 g / 6 oz golden syrup
- 0.75 tsp bicarbonate of soda (aka baking soda)
- 0.75 tsp salt
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 125 ml / 4.2 fl. oz boiling water
Method
Preheat your oven to 180 degrees C/ 160 degrees C fan/ gas mark 4/ 350 degrees F.
Line a baking tray with greaseproof baking paper. My tray measures 24 x 20 cm (approx. 9.5 x 8 inches). The original recipe calls for a 20-cm square tin (approx. 8-inch square).
Cream together the butter and sugar until light and fluffy. I did this in my stand mixer. I usually give it a couple of minutes until the mixture starts to pale.
Add the egg and golden syrup and mix until thoroughly combined. This recipe does call for a lot of golden syrup, as you can see from this picture:
In another bowl, sieve together the flour, bicarb of soda, salt, ginger and cinnamon. Add these dry ingredients and boiling water to your wet ingredients alternatively, mixing after each addition.
Your final mixture will be quite runny – don’t panic!
Pour the gingerbread cake mixture into your prepared baking tray and bake for approximately 30 minutes or until risen, golden in colour and when a knife/skewer inserted into the centre of the cake comes out clean. The original recipe suggests baking for 35 to 40 minutes, so it may take longer in your oven.
Leave to cool completely in the tin, or slice and serve while still warm.
Store in an airtight tub in a cool, dry place. The gingerbread cake should keep in excellent condition for a few days and still be ok (but not quite as delicious) for up to a week after baking.
Looking for other gingerbread treats? Try these!
Gingerbread ladies and bears
Looking for recipes for traybakes, biscuits, brownies, muffins, cupcakes..? Check out my Recipe Index page.
Claire Huston / Art and Soul
<
Oh my gosh, that must smell incredible! 😍
LikeLiked by 1 person
It was amazing. The sort of thing people need to bake if they’re selling their house and having viewings! 🙂
LikeLiked by 1 person
What a great idea! 😊
LikeLiked by 1 person
Love this x
LikeLiked by 1 person
Thank you!
It was an advance practice for my son’s next birthday (not for a few months!). I plan to make this cake but shape and decorate it afterwards as a large gingerbread man 🙂
The cake passed the taste test, so I’ll be sticking with this recipe when the time comes.
LikeLiked by 1 person
I love Gingerbread Cake 😋 That looks delicious!
LikeLiked by 1 person
It was lovely! I was a bit worried about using boiling water in the recipe, but the final result was delicious and such a nice texture 🙂
LikeLiked by 1 person
Mmm yummy!
LikeLiked by 1 person
Thank you 🙂 It was delicious (even though I say so myself).
LikeLike
A lovely recipe. My gingerbread cake recipe also uses boiling water.
LikeLiked by 1 person
It turned out even better than I’d hoped and I now know not to be frightened by baking with boiling water! 🙂
LikeLiked by 1 person
Best served with custard I reckon 🙂
LikeLiked by 1 person
Ooo, yes! That would work very well 🙂
LikeLiked by 1 person
Looks so yummy! I love the taste of gingerbread 🙂
LikeLiked by 1 person
It was delicious 🙂 Thank you!
LikeLike
Sounds delicious!
LikeLiked by 1 person
It was very nice, and I’m saying that as someone who isn’t the greatest fan of gingerbread!
LikeLiked by 1 person
Scrumptious…and so nice to meet scrumptious little Oscar as well.
LikeLiked by 1 person
Thank you! And thank you for watching him for me 🙂
LikeLike
Any time…I had a quick munch while you weren’t looking.
LikeLiked by 1 person
Yum! I read a book earlier this year called Delicious! by Ruth Reichl. It had a gingerbread recipe at the end of the story. Just thought I’d mention it in case it interests you. It was an okay book.
LikeLiked by 1 person
Thank you!
Books which include recipes always interest me 🙂 I’ll look out for that one – thanks!
LikeLike
The reference to elvensies 😍
LikeLiked by 1 person
Plus you know the know the gingerbread, one of my favorite foods 😍
LikeLiked by 1 person
Bring back afternoon tea. A tradition that has sadly been forgotten by the English.
LikeLiked by 1 person
The few times I’ve had afternoon tea it’s been wonderful. I’d be behind any movement to bring it back 🙂
LikeLiked by 1 person
Macmillan are asking people to do a sponsored coffee morning in order to raise money for the charity in September. I don’t know any more details but if you want, you can contact them to get a kit.
LikeLiked by 1 person
Pingback: Recipe | Coffee and walnut tray bake | Art and Soul
Pingback: Recipe | Coffee sponge cake with cappuccino buttercream | Art and Soul