Having a bonfire party? This is a great cake with all the right flavours to warm you on a chilly evening watching fireworks.
Gingerbread tends to improve if stored for 2-3 days in an airtight container, but this is equally tasty eaten straight away. Cuts into 16+ pieces. No need to freeze, it won’t last long enough!
300g plain flour
1tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
125g soft brown sugar
175g golden syrup
175g black treacle
2 eggs, beaten
25cm square cake tin greased and lined
Oven 180C/Gas 4/fan oven 160C
How to make it
- Place dry ingredients in the bowl of a food processor.
- Melt butter, syrup and treacle in a pan, then add eggs and water.
- With the motor running pour the liquid ingredients down the feed tube and process until well mixed.
- Pour into the prepared tin and bake for 40-45 minutes, until a skewer inserted into the centre comes out clean.
- Cool on a wire rack. If storing, leave in lining paper and place in an airtight tin.
(If you don’t have a food processor, just place the dry ingredients in a large bowl and use a hand whisk to mix)