Traditional Victorian Gingerbread Cake
This is one of the best traditional gingerbread recipes. A simple - all in one method - cake recipe, perfect for beginners based on a Victorian recipe.
Equipment
- deep square tray tin 20 cm
Ingredients
- 450 grams plain flour
- 15 grams ground ginger or mixed spice or gingerbread spice
- 1 teaspoon baking soda
- 110 grams butter unsalted butter (if salted don't add any extra salt)
- 210 grams brown sugar
- 255 ml dark molasses
- 2 eggs lightly beaten
- 1 teaspoon lemon extract plus extra lemon juice
- 1/4 teaspoon fine salt
Instructions
- Line a 20cm square baking tin with parchment paper.
- Mix all the dry ingredients together (flour, baking soda, ground ginger)
- Melt the butter, brown sugar and molasses together in a small saucepan - over a low heat. Add lemon extract.
- Make a well in the flour and add the sugar mixture from the saucepan. Mix together thoroughly.
- Add the beaten eggs and mix well.
- Pour into the prepared tin and bake for about 50 minutes (on 175C or 350F)
- Test with a wooden skewer - if it comes out clean - the cake is done. If not bake for a few minutes more.
- Leave to cool in the tin for a bit and then (when you can touch the tin with your hands) take it out on a cooling wire rack.
Nutrition
Calories: 278kcalCarbohydrates: 52gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 133mgPotassium: 401mgFiber: 1gSugar: 30gVitamin A: 202IUVitamin C: 0.1mgCalcium: 67mgIron: 3mg
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