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Gingerbread Cake

Yields1 Serving

The BEST Alternative to Christmas Cake!

 125 g Butter
 1 cup Milk
 ¾ cup Golden Syrup
 1 cup Sugar
 2 tsp Baking Soda
 2 ½ cups Flour
 1 tsp Mrs Rogers Cinnamon Ground
 1 tsp Mrs Rogers Mixed Spice
 2 tsp Mrs Rogers Ginger Ground
 Big pinch of Mrs Rogers Premium Sea Salt Fine
 1 tbsp Icing Sugar (to dust)
1

Preheat oven to 170C fan-force. Line a 23cm cake tin. In a pot, put the butter, milk, golden syrup and sugar and heat until the butter has melted and the mix is warm. Remove from heat. Add baking soda and salt and stir. It will froth up a little.

2

Sift dry ingredients into the butter mix. Gently whisk into a smooth batter. Don’t overbeat. Put into the lined cake tin and into the oven for 45 minutes.

3

Once cooked, remove and let sit in the tin for 20 minutes. Then remove and cool on a wire rack. Dust with icing sugar to serve.