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Member recipe

MOIST GINGERBREAD

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(2 ratings)

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Servings

Serves 8

NICE AND MOIST FOR AFTERNOON TEA

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Ingredients

  • 100g margarine
  • 150g black treacle
  • 50g golden syrup
  • 125ml milk
  • 2 eggs lightly beaten
  • 200gplain flour
  • 50g caster sugar
  • 1x5ml spoon mixed spice
  • 1x5ml spoon bicarb soda
  • 2x5ml spoons ground ginger

Method

    1. Grease an 18 to 20 cm square cake tin and line with greased greaseproof paper
    2. put marg treacle and syrup into a saucepan heat gently until marg has melted stirring from time to time remove from heat and add milk
    3. allow to cool for 5 mins and add eggs
    4. seive the dry ingredients into a bowl then add treacle mix and beat well together
    5. pour into the prepared cake tin and cook in a very moderate oven for 1 to 1.25 hours at 170c 325f gas mark 3
    6. turn out of tin and cool on wire rack and keep in airtight tin for 3 days then enjoy
    7. n be eaten once cooled if you cant wait

Comments, questions and tips

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kirsty77
2nd Apr, 2011
5.05
This produced a lovely, tasty ginger cake that was moist for days after cooking. Would definitely serve this again.
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