Gingerbread

Introduction

This gingerbread bakes into a dense, moist cake that’s best served a day after baking—the spices meld and the texture settles into something richer than it tastes straight from the oven. Golden syrup gives it body and a subtle sweetness that doesn’t overpower the ginger and mixed spice, making this a reliable cold-weather cake that keeps for days.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Servings: 10

Ingredients

• 110 g (4 oz) butter
• 110 g (4 oz) brown sugar
• 220 g (8 oz) golden syrup
• 220 g (8 oz) all-purpose flour
• 5 ml (1 level teaspoon) baking powder
• 5 ml (1 level teaspoon) mixed spice
• 10 ml (2 level teaspoon) ground ginger
• 2 eggs
• 120 ml (4 fluid oz) milk

Instructions

1. Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts.
2. Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
3. Warm the milk in a saucepan (so it will dissolve the syrup).
4. Add the milk to the bowl, and beat thoroughly.
5. Beat the eggs, and then stir them in to the mixture.
6. Pour the mixture into an 8-inch (20 cm) greased square cake tin.
7. Bake at 170°C (325°F) for 1 hour.
8. Cool in the tin for 15 minutes, then remove.
9. Leave at least 1 day before cutting into squares. Serve.

Variations

• Deeper spice note: Replace mixed spice with an extra 5 ml (1 level teaspoon) of ground ginger, plus 2 ml (½ teaspoon) each of ground cloves and ground cinnamon. This intensifies the warming spice profile without changing texture.
• Lighter texture: Separate the eggs and fold the beaten egg whites in last, after combining all other ingredients. This adds airiness to the crumb, though the cake loses some density.
• Treacle variation: If you prefer a darker, less sweet flavor, swap half the golden syrup (110 g) for black treacle. The cake will be slightly less sweet and have earthy undertones.
• Candied ginger topping: Once cooled and before serving, dust the top with finely chopped candied ginger. This adds texture and a concentrated ginger punch to each piece.

Tips for Success

• Don’t skip the resting period: Baking gingerbread and eating it the same day defeats the purpose. The cake needs at least 24 hours for the spices to fully infuse the crumb and the structure to firm up.
• Warm the milk before adding it: This step is crucial—cold milk will seize the melted butter. The warmth keeps the mixture smooth and helps the batter combine evenly.
• Grease the tin generously: This cake is sticky and dense. A well-greased square tin (or one lined with parchment) ensures clean edges and easy removal.
• Test for doneness with a skewer: At 60 minutes, a metal skewer inserted into the center should come out with just a few moist crumbs, not wet batter. Ovens vary, so check early if yours runs hot.
• Cool in the tin first: Leaving the cake in the tin for 15 minutes before turning it out prevents it from breaking apart while still warm. It’s fragile at that stage.

Storage and Reheating

Store the cooled, cut gingerbread in an airtight container at room temperature for up to 5 days. It actually improves in flavor and moisture over the first few days. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months; thaw at room temperature for 2–3 hours before serving.

FAQ

Can I make this in a different tin size?

Yes, but adjust your baking time. A round 9-inch tin or loaf tin will work; smaller tins may bake 10–15 minutes faster, and larger ones may need an extra 10 minutes. Start checking at 50 minutes and bake until a skewer comes out with moist crumbs.

What if I don’t have mixed spice?

Mixed spice is typically a blend of cinnamon, nutmeg, and allspice. If you don’t have it, use 5 ml (1 teaspoon) of ground cinnamon plus 2 ml (½ teaspoon) of ground nutmeg. The cake will taste slightly different but still excellent.

Why does the recipe call for warming the milk?

Warming the milk prevents it from cooling the melted butter mixture, which could cause the fat to separate and make the batter grainy. It also helps carry the warmth through the mixture for even combining.

Can I halve this recipe?

Yes. Divide all ingredients by two, use a smaller 6-inch tin or an 8 × 5-inch loaf tin, and reduce baking time to 40–45 minutes. Check doneness with a skewer starting at 40 minutes.