Gingerbread Spice Cake

    Recipe Picture:Gingerbread Spice Cake
    4

    Gingerbread Spice Cake

    (107)
    1hour5min


    84 people made this

    A lovely warm and spicy gingerbread cake, perfect with whipped cream, ice cream or custard at Christmas. You can use either light molasses or golden syrup.

    Ingredients
    Makes: 1 cake

    • 125g margarine
    • 1/2 cup (110g) white sugar
    • 1 egg
    • 1/2 cup (125ml) light molasses or golden syrup
    • 1 1/2 cups (185g) plain flour
    • 3/4 teaspoon salt
    • 3/4 teaspoon bicarb soda
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup (125ml) water

    Directions
    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and lightly flour a 20cm square baking tin.
    2. Cream margarine and sugar until light. Add the egg and molasses or golden syrup and beat thoroughly.
    3. In a separate bowl, sift together the flour, salt, bicarb soda, ground ginger and ground cinnamon.
    4. Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared tin.
    5. Bake for 35 to 40 minutes. Serve warm and enjoy.
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    Reviews and Ratings
    Global Ratings:
    (107)

    Reviews in English (93)

    0

    This cake is FABULOUS!! I made it for a Mothers day afternoon, I have 2 little grandchildren and they said ' it was the best cake they have ever had" it went down very well with all adults too, its just divine! TY Cherri :-)  -  18 May 2016

    magz1704
    0

    I made it into a gingerbread man cake. It was ok like it tasted nice and all but didn't taste as much like gingerbread as I would have liked.  -  06 Dec 2015

    by
    55

    This is the exact recipe I've used to make gingerbread for years. I've tried other recipes, but keep coming back to this one - it's my idea of perfect gingerbread. It's easy to make, with ingredients always on hand, and mildly spiced to please the whole family. I use Grandma's Molasses (which appears dark - I'm not sure what "light molasses" is). You can double the amounts of ginger and cinnamon if you prefer a spicier cake. This truly is "good old-fashioned gingerbread"!!  -  08 Mar 2006  (Review from Allrecipes USA and Canada)

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