Gingerbread cake
- Total Time: 50 minutes
- Yield: 10 1x
Description
Gingerbread cake recipe which you can adapt in many different ways! When you have guests who casually drop in over Christmas, I think it is nice to offer them something more than a chocolate out of the tin, or the usual mince pies and Christmas cake.
This gingerbread cake recipe is a light, moist simple spiced cake, which reminds me so much of the aroma that lingers in the air at German Christmas markets.
It is a gingerbread cake that hits the spot, and keeps well in a tin for a few days. I often play with adding ingredients to this recipe, and have given you some ideas at the bottom of the recipe. I also like to use a bundt tin effect especially at Christmas time. If using a bundt tin, make sure that you grease and flour the tin properly to stop mixture sticking in any crevices. For bundt tin ideas, there is a link below this recipe card.
You can make the mixture up as per the recipe and use a normal tin. Or, I have even made these as cupcakes before!
You will see from the recipe ideas at the bottom, that the options are endless. However warmed up it can also make a decent pudding. This can be a great alternative for those on Christmas Day, who do not like traditional Christmas puddings.
Ingredients
- 120g Butter
- 1 Large Egg
- 200g Plain Flour
- 100g Caster Sugar
- 180g Golden Syrup
- 1/2 Tsp Salt
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Ground Cinnamon
- 3/4 Tsp Bicarbonate of soda
- 120ml Milk gently warmed on the stove.
Instructions
Pre-heat the oven to 170 degrees centigrade (fan). Grease and line with baking paper 20cm baking tin. If using a bundt make sure you grease and flour the tin. If making cupcakes use a muffin tin and fill with cupcake cases.
With the milk gently warming on the stove, add the golden syrup so that it melts into the milk. Don’t let the milk get too hot as you don’t want to end up with scrambled egg, when you add it in the recipe. You only want to gently warm the milk and golden syrup until the golden syrup has melted and makes the milk look like a toffee brown colour.
Place the butter and sugar into a mixer and beat until light and fluffy. Then add the spices, and mix again for a moment until it combines. Now add the egg and mix again. Whilst mixing you now need to alternate between adding some of the flour, and then some of the milk syrup until both are used up. Pour the cake mix into the tin.
Bake for around 30-35 minutes, depending on what tin or bundt you use. Sometimes in a deep loaf tin it can take 45 minutes. I place baking paper and foil over it to stop it colouring on top too much. You can test it is cooked by placing a skewer into the centre. If it comes out clean with no cake mix then it is done. If there is any cake mix on the skewer then cook for a few minutes longer.
Notes
Try apple that has been diced or some finely chopped dates.
It can be layered with a delicious chocolate ganache in between and then melted chocolate of cocoa powder dusted on top.
Another nice alternative is to use a dulce la leche caramel style sauce drizzled over the top. You can make this yourself or buy it ready made.
If making a regular square or circular gingerbread cake, you could make some vanilla buttercream frosting and add that on top with some extra decorations.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1/10
- Calories: 260
- Sugar: 21.3g
- Sodium: 227.2mg
- Fat: 10.7g
- Saturated Fat: 6.4g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38.2g
- Fiber: 0.6g
- Protein: 3.2g
- Cholesterol: 45.4mg
If you are not sure which bundt tin to get, then my affiliate link below may help you. You can get all manner of styles, but be aware that some of the more intricate designs, need skill to grease and flour properly. This bundt tin is great to get a hang of using them plus can be used at other times, such as birthdays and Easter!