December: Charlotte’s Gingerbread Cake

Ingredients

• 125g golden syrup
• 125g black treacle
• 60ml dark rum
• 125g dark brown sugar
• 50ml water
• 125g unsalted butter
• 100g stem ginger, roughly chopped
• ¾tsp bicarb
• 50ml milk
• 250g plain flour
• 1tsp ground ginger
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp allspice
• 2 eggs

Preparation

Pre-heat oven to170^oC
Grease and line a 2lb loaf tin

Method

• Melt the syrup, treacle, sugar and butter in a saucepan with the rum and water. 
• Remove from the heat.
• Add the chopped ginger. 
• Mix the bicarb with the milk and add to the mix in the saucepan.
• Lightly whisk the 2 eggs together and slowly add the melted syrup mix.
• Mix the dry ingredients together in a bowl.
• Add the melted mix into the flour bowl and stir to combine all the ingredients.
• Decant into the prepared cake tin and knock the tin gently to distribute the mix evenly.
• Bake for 75-90 minutes until risen and firm but test after an hour as it needs to be a little bit sticky.
• Cool for 30 minutes before removing from tin.

Serve sliced, with butter or as is.

Charlotte Nolan