GINGERBEAD CAKE

Gingerbead Cake image

Taken from 'Fairworld' - Gary Rhodes' gingerbread cake can be served as a warm pudding or simply as a cold cake It eats really well with clotted cream

Provided by McCarthy

Categories Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

450 g plain flour
3/4 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 pinch salt
25 g demerara sugar
100 g unsalted butter
100 g black treacle
100 g golden syrup
1 egg
150 ml milk

Steps:

Preheat the oven to 168C/350F/Gas 4 and grease and line a 900g loaf tin. Mix together the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Warm the sugar, butter, treacle and golden syrup together in a pan. Beat the egg into the milk, then mix in all the ingredients in the bowl. Pour the mixture into the prepared tin and spread it out evenly. Simply bake in the oven for 1 1/4 hours. Remove from the tin and leave to stand for a few minutes before serving warm or just leave to cool.

Nutrition Facts : Calories 897.8, Fat 24.4, SaturatedFat 14.3, Cholesterol 111.8, Sodium 516.3, Carbohydrate 152.7, Fiber 3.9, Sugar 14.1, Protein 17.6