Cookbook:Gingerbread
| Gingerbread | |
|---|---|
 | |
| Category | Cake recipes |
| Servings | 10 |
| Time | Prep: 20 minutes Baking: 60 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert
This recipe produces a soft gingerbread cake, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation traditionally eaten in England around Bonfire Night, is partially oat-based.
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts.
- Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
- Warm the milk in a saucepan (so it will dissolve the syrup).
- Add the milk to the bowl, and beat thoroughly.
- Beat the eggs, and then stir them in to the mixture.
- Pour the mixture into an 8-inch (20 cm) greased square cake tin.
- Bake at 170°C (325°F) for 1 hour.
- Cool in the tin for 15 minutes, then remove.
- Leave at least 1 day before cutting into squares. Serve.
Notes, tips, and variations
[edit | edit source]- To make parkin, replace half of the flour by weight with 110 g (4 oz) coarse oat flour.