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.

• Cakes
• Not really a Baker