Gingerbread Cake

This Gingerbread Cake has all the flavour and colour of a gingerbread biscuit except it is in the form of a cake.  The cake it self is deliciously dark and chewy on the edges with just enough of the ginger hit to ensure that the littlest members of the family will love it too.


100gm Butter, melted
2/3 Cup Dark Brown Sugar
2/3 Cup Treacle or Molasses (I used treacle)
2/3 Cup Boiling Water
1 Large Egg, whisked
1 1/2 Cup Self Raising Flour
2 Tsp Ground Ginger
1 Tsp Ground Cinnamon
1/4 Tsp Salt
1/2 Tsp Bicarbonate Soda
Icing Sugar, to decorate


  1. In a large microwave safe bowl melt the butter.  Add the brown sugar, treacle and boiling water.  Mix well to combine.
  2. Add the whisked egg and mix in quickly, the mixture will thicken a little.
  3. Add the remaining ingredients and mix well making sure there are no lumps.
  4. Pour into a lined 20cm x 20cm cake tin and bake in a pre-heated 170 degree Celsius oven for 35 minutes, or until it bounces back when touched.

Allow to cool completely before dusting on icing sugar to serve.

Alternatively, it can be enjoyed warm with custard or ice cream.

Store leftovers in an air-tight container in the fridge for up to 5 days.  Bring to room temperature before serving.

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