Ingredients for Moist Gingerbread Cake
- Unsalted Butter
- Applesauce
- 1 large egg
- Unsulphured Molasses
- Golden Syrup
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- All Purpose Flour
- Crystallized Ginger
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How to Make Moist Gingerbread Cake
- Preheat your oven to 175°C (350°F).
- Grease a 9x5 inch loaf tin with vegetable oil and line it with baking paper, ensuring the paper extends over the edges to allow for easy removal.
- In a large saucepan over medium heat, gently melt together 170g (6oz) unsalted butter, 200g (7oz) light brown sugar, 100ml (⅓ cup) golden syrup, and 100g (⅓ cup) black treacle. Stir until smooth and the butter is fully melted.
- Remove from heat and stir in 1 tsp ground cloves, 1 tsp ground cinnamon, 2 tsp ground ginger, and 1 tsp bicarbonate of soda. The mixture will fizz slightly.
- Beat in 1 large egg and 120ml (½ cup) pumpkin puree. Add 40g (⅓ cup) malted milk powder and mix well. Gradually stir in 220g (1 ¾ cups) plain flour until just combined. Be careful not to overmix.
- Pour the batter into the prepared tin and bake for 10 minutes.
- After 10 minutes, carefully remove the tin from the oven. Sprinkle 50g (1 ¾ oz) chopped crystallised ginger evenly down the centre of the cake. Return the tin to the oven and bake for a further 35 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
213g
Fat
203g
Carbs
80g
