Cakes, Not really a Baker

Gingerbread Cake

You know how I always add the caveat, “I’m not really a baker” when I share cake posts? I’ve had people say to me, you bake good and your recipes are super easy to follow, why then do you say you are not a baker. Well I say it because when it comes down to the wire, I might not be qualified to answer some really technical questions hence my caveat.

That being said, I really enjoy baking cakes, and I love the super easy recipes, if I’m about to try out a new cake recipe I look for the easiest one. That’s why many of my cake recipes are easy, because I’m a lazy baker and home cook.

I love to have cake in the fridge. Something to go with tea at breakfast or just a mid day snack with juice.

The gingerbread cake though traditionally a christmas season cake, is perfect for tea or coffee. This cake is moist, not overly dense and beautiful aroma from the spices makes it quite moreish and delicious.

Recipe

  • 100g unsalted butter
  • 2 tbsp golden syrup (alternative honey)
  • 2 eggs
  • 1 cup brown sugar
  • 2 cups plain flour
  • 1 tbsp ginger powder ( you can use 2 tbsp of fresh ginger paste)
  • 2 tsp mixed spice (you can make yours by mixing equal portions of nutmeg, cinnamon, clove powder together)
  • 2 tsp baking soda
  • 1.5 cup milk

Procedure

  • Preheat oven to 180°C (350°F).
  • Grease and line a loaf tin with baking paper.
  • Melt the butter and golden syrup (honey) together.
  • Using a mixer, mix together egg, and sugar until well mixed
  • Slowly add the melted syrup mixture, ensure the mixture isn’t too hot.
  • Sift the dry ingredients together except the baking soda. Mix together with the other ingredients in the mixer.
  • Mix the baking soda with the milk then gradually add this into the mix. The mixture will be quite runny.
  • Ensure not to over mix the batter.
  • Pour into loaf tin and bake for about 55 mins or until a skewer comes out clean.
  • Remove it from the oven and leave it to cool in the pan for about 10 minutes before removing it from the pan.
  • Leave it to cool completely on the wire rack.
  • Enjoy your cake.

1 thought on “Gingerbread Cake”

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