Bees Kneees Gingerbread
||10, cooking 1-1.25 hrs
Mums most excellent Ginger cakes, childhood on the tastebuds
5 oz butter or margarine
4 oz brown sugar
6 oz black treacle OR Golden syrup
1 tablespoon water
2 teaspoons powdered ginger
7 oz flour; with plain flour use 2 level teaspoons of baking powder
1 teaspoon fine grated lemon rind
Heat the oven to 325-350F
You will need a 7' round cake tin, or oblong tin approximately 6 by 9 inches, lined with greaseproof paper.
Put the butter, sugar, treacle and water into a pan and heat gently until the butter has melted.
Sieve all the dry ingredients into a bowl.
Pour the melted ingredients on top, and beat until thoroughly mixed.
Add the lemon rind and the eggs.
Beat again and then pour into the tin lined with paper.
Bake for 60 to 75 minutes, allowing a little longer for a round tin.
Press on top, if no impression is left then the cake is ready to come out of the oven.
Cool in the tin for 30 minutes before turning out to cool completely.
Serve in squares or slices.
This cake improves in flavour if kept for a few days.
You can vary a little but substituting 1 oz of ground almonds for 1 oz of the flour.
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