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There is nothing like the smell of ginger and cinnamon to send me into a Christmassy spin. I actually go a bit overboard with it and end up baking all kinds of ginger themed things, such as the Chewy Gingerbread Cookies courtesy of Fork, Knife & Swoon. I like to make this around the 23rd December so I can wrap it up and hide it away so it is perfect to eat on Christmas and Boxing Day, a few days resting actually does it a world of good and it becomes even better than the day it was made! The smell that this will fill your house with when it is baking is enough of a reason to make it even if you never ate it! DSC_7082-2Recipe adapted from

Preheat an oven to 180degrees (not fan…)

  • 80z plain flour
  • 2 1/2 tsp baking powder
  • Pinch of salt
  • 4 tsps ground ginger
  • 2 tsp ground cinnamon
  • 2oz soft brown sugar
  • 8 tbsp black treacle
  • 2oz unsalted butter
  • 2 eggs, beaten and mixed with milk to make 1/2 pint


1) Sieve the flour, baking powder, salt and spices into a large bowl and mix well.

2) Melt the butter in a pan over a low heat, then stir in the treacle and brown sugar until they are really well combined.

3) Pour the butter/treacle mixture into the flour and stir with a wooden spoon.

4) Whisk the eggs with the milk then add bit by bit to the mixture until you have a smooth, thick batter.

5) Pour the batter into a buttered and floured loaf tin (or lined with parchment paper), and bake in the middle of the oven for 40 minutes.

6) The cake only gets better with age, so once it has been taken out and left to cool, put it in a tupperware and keep away from hungry mouths for a day or two. It will become more moist and more intense in flavour.

(My family like slices of this toasted with butter, but it is equally good on its own with a cup of tea!)


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