Description
This Gingerbread comes out soft, dark, and just a little sticky on top, the kind that makes your kitchen smell amazing. It’s simple, forgiving, and honestly even better the next day.
Ingredients
Units
Scale
- 1/2 cup - 125 g butter or margarine, softened
- 1/2 cup soft brown sugar
- 2 large eggs
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp mixed spice
- 1 cup syrup (golden syrup or similar)
- 1 cup boiling water
Instructions
- Preheat your oven to 320⁰F (160⁰C).
- Grease a standard loaf pan and line the bottom with parchment if you can; it helps with sticking.
- In a bowl, cream the 125 g softened butter or margarine with the 1/2 cup soft brown sugar until light and slightly fluffy.
- Add the 2 large eggs, one at a time, mixing well after each.
- In a separate bowl, sift together the 2 1/2 cups of cake flour, 2 tsp baking powder, 1/2 tsp of bicarbonate of soda, 1/2 tsp of salt, 2 tsp ground ginger, 2 tsp ground cinnamon, 1/8 tsp ground cloves, and 1/8 tsp mixed spice.
- Add the dry ingredients to the butter mixture in batches, alternating with the 1 cup of syrup.
- Start and end with the flour mixture. Mix gently, don’t overdo it.
- Carefully stir in the 1 cup of boiling water last.
- The batter will be very thin, almost like a pourable batter; that’s exactly what you want.
- Pour into your prepared loaf pan. Tap it lightly on the counter to release any big air bubbles.
- Bake for about 60 minutes, or until a skewer inserted in the centre comes out clean or with just a few moist crumbs.
- If the top is browning too quickly, loosely cover with foil around the 40-minute mark.
- Let it cool in the pan for about 10 to 15 minutes, then turn it out onto a rack to cool completely.
- It slices better once cooled
Notes
Created, prepared, tried, and tested by Gail
