|the prettiest cake you have ever seen?|
This cake certainly hit the spot as a great winterly cake. Two days later its even better so as the cake has ripened and become even more sticky and chewy. Its the kind of cake that cries for a cup of strong coffee after a brisk walk in the cold, the kind of cake that will warm you all the way through with its fantastic spiciness. This is definitely not a cake for wimps, but saying that its definitely not difficult to make.
Grammercy Tavern's Gingerbread (from SmittenKitchen adapted to metric by me)
makes one bundt size tin or two loafs.
8 fl oz/220 ml Guinness
8 fl oz/220 ml Treacle (molasses on the original recipe but I couldnt find this)
1/2 teaspoon bicarbonate of soda
250g plain flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom (I couldnt find this - it worked perfectly without)
3 large eggs
190g dark brown sugar
220g granulated sugar
6fl oz/150ml vegetable oil
Icing sugar for dusting
Ive grouped the ingredients into the dishes you will need - which are as follows:
- One large saucepan
- Two big mixing bowls
|treacle, fabulous sticky ingredient that my uncle feeds to cows when milking them|
|volume doubles in size when you add bicarb!|
Heat the oven to 180C/170 (fan)
Sift the flour, spices and baking powder in one large bowl
Weigh and mix the sugars in another bowl. Once your treacle mixture has cooled whisk the eggs into the sugar and then add the oil, whisking until smooth (I used a handmixer for this). Add the treacle mixture and whisk again.
Combine the flour mixture with the liquid mixture and mix until well combined.
|the bottom does not need to look pretty!|