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.
- 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
- 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.