I used light molasses for this recipe. You can use cane molasses or black treacle. The cake was sticky and delicious. I stored it for two days before tasting. Once we started eating, we couldn’t stop so it was finished pretty fast. I hope you’ve started your week well. I wish you the best of August.
Sift or whisk the flour, baking powder, baking soda, ginger, cinnamon and mixed spice together in a bowl. Add the diced butter and rub it into the sifted flour until it resembles bread crumbs. Make a well in the centre. (you can also pulse it in a food processor)
Spoon the treacle or molasses, golden syrup and brown sugar into a medium pan and warm gently
until melted and runny but do not boil. Remove from the heat and add the milk and stir with a wooden spoon until lukewarm, then addd the beaten egg and mix with a wooden spoon.
Pour the syrup-milk-egg mixture into the well and mix to form a smooth runny batter, the consistency of double cream
Divide the batter equally, into the prepared loaf pans (tins).
Bake about 25-30 minutes or until a skewer inserted into the centre of the loaves comes out clean. Run a round-bladed knife around the inside of the tin to loosen the loaf, then set the tin on a wire rack to cool completely before turning out.
Wrap the loaves with aluminium foil and leave for at least a day before cutting.
The cake will get stickier the longer it is kept. Store in an air tight container.
Sticky Gingerbread
Preparation time: 15 minutes; Baking time: 25-30 minutes; Makes: two, 8 x 4-inch cakes
Ingredients:
- 225g (8oz, 1 scant cup) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed Spice (*typical mixed spice blend)
- 115g (1 stick, 4oz) chilled unsalted butter, diced
- 115g (4oz) Black Treacle or Molasses (approx. 7 level tablespoons of molasses)
- 115g (4oz) Golden Syrup (approx. 6 level tablespoons)
- 115g (4oz) dark brown muscovado sugar (or just dark brown sugar)
- 275ml (1 cup + 2 tablespoons) whole milk
- 1 large egg, beaten
Instructions
- Grease and line the bottom of two 8 x 4-inch (20 x 10cm) loaf pans with overhanging parchment (greaseproof paper). Preheat the oven to 350ºF (180ºC), ten minutes before using.
- Sift or whisk the flour, baking powder, baking soda, ginger, cinnamon and mixed spice together in a bowl. Add the diced butter and rub it into the sifted flour until it resembles bread crumbs. Make a well in the centre. (you can also pulse it in a food processor)
- Spoon the treacle or molasses, golden syrup and brown sugar into a medium pan and warm gently until melted and runny but do not boil. Remove from the heat and add the milk and stir with a wooden spoon until lukewarm, then addd the beaten egg and mix with a wooden spoon. Pour the syrup-milk-egg mixture into the well and mix to form a smooth runny batter, the consistency of double cream.
- Divide the batter equally, into the prepared loaf pans (tins). Bake about 25-30 minutes or until a skewer inserted into the centre of the loaves comes out clean.
- Run a round-bladed knife around the inside of the tin to loosen the loaf, then set the tin on a wire rack to cool completely before turning out.
- Wrap the loaves with aluminium foil and leave for at least a day before cutting. The cake will get stickier the longer it is kept. Store in an air tight container.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
- Last Updated: March 2, 2018
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Yummy Gingerbread!!
Thanks!
Liz
Oh, I have never made this, it sounds and looks great. It is a mystery that it gets stickier as it sits. -Kat
Oh yes just the way a fruit cake gets softer and tastier with time
Liz
Very yummy recipe….I want to try it also 🙂
Did you try it??
Liz
Yummy. Gingerbread. Some like a lemon sauce over it. I always prefer mine plain. Happy August to you.
Lemon sauce and ginger….mmm what a combination. I also just prefer mine plain. Wish you the best of August!
Liz
Looks really good. Pinned!
Thank you for pinning!
Liz
This is such a gorgeous bread Liz!
Are you on Facebook and Instagram?
Thank you. I’m on Facebook but not instagram. Thanks for popping by
Liz
What is “mixed spice”? I have something called “allspice” – is that the same thing?
Virtual hugs,
Judie
Mixed spice is more like pumpkin spice. Here is a link to the typical blend of mixed spices from BBC Food. https://www.bbcgoodfood.com/recipes/181605/mixed-spice
Virtual Hugs!
Liz
WOW – that sounds pretty potent! I have pumpkin pie spice, so could add mace to it maybe. I love a sharp gingerbread. Mine is always very dark; almost black. But that lighter color is very appealing, too.
I assume you use blackstrap molasses? I used the lighter one. I don’t like the taste of the blackstrap one!
This is definitely one of my favourite cakes ! The stickier the better ! 😳👍💟
I agree with you Ralph. How are you”
Liz
I am fine thank you Liz, especially now that I have a new girlfriend. Yay !
I hope you are well and happy my friend. Ralph ❤
Mmm new girlfriend. So fancy!!!
The weather is good so nothing to complain about!
Liz
Looks Rockin! What is the max you could leave it wrapped before it turns the opposite direction? How can I obtain maximum stickiness?
Good question. I ate mine after two days. I think it shouldn’t last more than a week, but it depends on the weather. I made mine before the hot summer days. Have a great week!
Liz