This recipe makes up into a fantastic moist sticky gingerbread cake or into several (12-16 depending on size of cupcake trays) gingerbread cupcakes.
4oz (115g) all-purpose (plain) flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda (bicarbonate of soda)
4 tablespoons milk
3oz (85g) butter, softened
2-1/2oz (70g) brown sugar
2 tablespoons molasses (golden syrup)
2 eggs, lightly beaten
Preheat oven to 325F (160C).
Line cupcake trays with cupcake papers or grease and line cake tin with baking paper.
Dissolve baking soda in the milk.
Beat together sugar and butter with an electric mixer until light and fluffy.
Gradually add the molasses and eggs, beating well after each addition.
Sift flour, ginger and cinnamon and gently fold, together with the milk, into the butter mixture.
Spoon mixture into cupcake trays or pour into cake tin.
Bake cupcakes for 20 minutes or until a skewer inserted in the center of a cupcake comes out clean. Cake will need to be baked for 50 minutes or until well risen.
Leave in tin or trays for five minutes before turning onto a wire rack to cool completely.
Cake can be frosted with cream cheese frosting
or a buttercream frosting
. If using buttercream, replace milk with molasses (golden syrup).
Thanks very much for sending your gingerbread cake recipe.
My grandmother often made a cake very similar to this when I was little and she always frosted her cakes/cupcakes with lemon frosting. I still love the combination of lemon and ginger.
Thanks again for sharing your recipe.