Gingerbread #2


Gingerbread #2

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Servings: 1 cake
Calories: 5158
Prep Time 10 minutes
Cook Time 1 hour 30 minutes


  • 1 lb plain flour
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground cloves
  • 1 tablespoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 4 oz walnut halves coarsely chopped
  • 6 oz butter
  • 6 oz molasses or black treacle
  • 6 oz golden syrup
  • 7 oz soft dark brown sugar
  • 1 large egg beaten
  • 1/2 pint milk


  • Line and grease a 23 cm (9 in) square cake tin. Sift the flour, salt, spices, baking powder and bicarbonate of soda into a bowl.
  • Stir in the walnuts and make a well in the centre. Heat the butter with the molasses or treacle, syrup and sugar, stirring until smooth. Add to the flour mixture with the egg and milk. Mix thoroughly.
  • Pour into the prepared cake tin. Bake in a moderate oven for 1 1/2 hours, until a warmed skewer inserted in the centre comes out clean. Cool on a wire rack. Store in an airtight container until required.

Cook's Tip

  • To spoon syrup, treacle or honey out of a tin or jar, first warm a metal spoon in a jug of boiling water, or hold over a gas flame for a few seconds. The syrup will slide easily off the hot spoon.


Oven temperature 180°C, 350°F, gas 4
Calories: 5158 kcal
Carbohydrates: 714 g
Protein: 80 g
Fat: 229g
Saturated Fat: 101 g
Trans Fat: 6 g
Cholesterol: 553 mg
Sodium: 4402 mg
Potassium: 1774 mg
Fiber: 23 g
Sugar: 344 g
Vitamin A: 4910 IU
Vitamin C: 2 mg
Calcium: 1434 mg
Iron: 30 mg
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