This Gingerbread cake is delicious, flavoursome and aromatic. Gingerbread Cake is easy to make using the melting method and stores really well, improving as each day passes. Though when cake tastes this good you’ll not want to put it back in the tin!
If you’ve made a homemade gingerbread I’m sure you’ll appreciate the wonderful spicy aroma which filled our home just the other day.
If you have never made one I really must encourage you to give it a try. It’s such a warm and comforting smell which brings about such anticipation, not to mention the wonderful spicy flavour of the cake itself.
This gingerbread cake is made using the melting method, which is really easy, so it’s perfect for beginners. The hardest part is having the patience and self-restraint not to slice into the cake straight away!
By storing it in an airtight container for a day or two the cake is allowed to mature encouraging a deeper flavour and a slightly sticky crust to develop.
But if patience isn’t your thing, or you’re wanting a quick and satisfying cake this gingerbread cake still delivers.
It really is a fabulous cake whether you decide to slice into it as soon as it’s cooled or if you package it up for a couple of days awaiting that extra depth of flavour.
You can enjoy homemade gingerbread cake at anytime of the year. In summer I love it with a glass of iced tea. In winter I like to warm it slightly in the oven to invigorate the spices a little more and serve with custard! It’s perfect for those damp and breezy days.
9 Yorkshire Recipes
Gingerbread cake is very popular in Yorkshire and you may also like to try some other Yorkshire recipes compiled with courtesy from some of my food
blogging pals. From traditional recipes, perhaps with a twist, like
Yorkshire Puddings, Fat Rascals and Yorkshire Curd Tart to those which
use regional ingredients like rhubarb and Wensleydale Cheese, there’s something for everybody.
- Mini Toad in the Hole (gluten free), from Kate at Gluten Free Alchemist
- Yorkshire Puddings, a side-by-side comparison from me at Only Crumbs Remain
- Wensleydale Cheese Tart, made using a Yorkshire cheese, from me at Only Crumbs Remain
- Vegan Rhubarb Muffins from Midge at The Peachick’s Bakery
- Sweet Autumn Dessert Yorkshire Puddings with Vanilla Sauteed Pear & Walnuts and Blackberry Coulis from Kate at Gluten Free Alchemist
- Yorkshire Curd Tart, from me at Only Crumbs Remain
- Yorkshire Fat Rascals from Choclette at Tin and Thyme
- Stan’s Rhubarb Crumble Shortbread from Nico at YumSome
- Rhubarb & Custard Genoise Cake from me at Only Crumbs Remain
So, here’s how to make Homemade Gingerbread Cake
Homemade Gingerbread Cake
- 225 ml milk (8floz)
- 115 g dark muscovado sugar (4oz)
- 115 g golden syrup (4oz)
- 115 g black treacle (4oz)
- 225 g plain flour (8oz)
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 115 g butter (4oz) cut into cubes
- 1 egg lightly beaten
- 900g (2lb) loaf tin measuring approx 25 x 11 x 7cm (10 x4 x3in)
- Pre-heat the oven to 180℃ / Fan 170℃ / Gas Grease and fully line the loaf tin with greaseproof paper. (see note a below).
- Place the milk and sugar into a heavy bottomed pan. Set over a low heat, stirring occasionally until the sugar has dissolved (it will no longer sound or feel grainy as you stir). Remove from the heat. Allow to cool down until it is lukewarm.
- Meanwhile place the golden syrup and black treacle into a heavy based pan. Set on the hob over a low heat until they become very runny. Remove them from the heat before they become overly hot.
- Sieve the flour, bicarbonate of soda, ground ginger, ground cinnamon and ground mixed spice into a large bowl. Add the butter and rub the butter between your thumb and finger tips until the mixture resembles breadcrumbs.
- Once the milk and syrup mixtures are lukewarm, make a well in the centre of the crumb mixture. Pour the milk, syrup and beaten egg into the well. Beat with a balloon whisk until combined. It may bubble due to the reaction with the bicarbonate of soda.
- Pour the mixture into the prepared loaf tin. Place in the centre of the oven and bake for about 40 – 45 minutes, until a skewer inserted comes out clean. You may need to rotate the tin after 30 minutes of baking.
- Remove from the oven and set on a cooling rack. After 5 minutes transfer the cake from the tin to the wire rack to cool completely.
- Enjoy, either served as it is or perhaps warmed with some custard.
Cooks TipYou may find it easier to use a shaped loaf tin liner.
- The flavours of a gingerbread cake improve with age. Ideally wrap the cake in greaseproof paper and store in an airtight container for a couple of days before serving.
- Keep for 1– 2 weeks if stored in a cool place.
- Freeze for up to 2 months.