Gingerbread Cake Recipe
Warm gingerbread cake with traditional spices, black treacle, and optional currants—baked to perfection in a deep square tin. Perfect for cozy gatherings or holiday treats.
Ingredients
- 225g (8oz) plain flour
- 100g (4oz) margarine
- 175g (6 oz) black treacle
- 50g (2 oz) golden syrup
- 50g (2 oz) soft brown sugar
- 150ml (¼ pint) milk
- 2 medium sized, beaten eggs
- 2 teaspoons of ground ginger
- 1 teaspoon of mixed spice
- 1 teaspoon bicarbonate of soda
- A pinch of salt
- 50g (2oz) Currants or Sultanas (optional)
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