I have to tell you! This cake smells and tastes divine! The cake is utterly warm, slighly sticky and the flavour just simply brings Christmas and those cold English Winters straight to you.
Now I have a Gingerbread Man cake mould – so I made two – one especially for Junior and made a loaf with the remaining batter for us. So if you don’t have a mould. Don’t worry. Simple use a loaf pan and you are good to go!
- 10 tbsp. unsalted butter, at room temperature plus more for the pan
- 1/4 cup packed dark brown sugar
- 1 1/3 cups golden syrup
- 1 1/2 tbsp. orange marmalade
- 2/3 cup milk
- 2 eggs
- 1 cup plus 2 tbsp. flour, sifted, plus more for the pan
- 1 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. baking soda
- Pre-eat oven to 325°. Grease bottom and sides of your loaf pan or cake mould and line with cookie sheet if possible.
- Heat 8 tbsp. butter, golden syrup, brown sugar, and marmalade in a 2-qt. saucepan over medium-high heat. Stirr often, until syrup thins and sugar dissolves, about 5 minutes; let cool for 10 minutes.
- Once the syrup has cooled down, whisk in the milk and eggs.
- In a large bowl, whisk together flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt.
- Add syrup mixture to the dry ingredients and whisk until just combined.
- Pour batter into the moulds.
- Bake until a toothpick inserted into center of cake comes out clean, about 50 minutes.
- Sprinkle confectionary sugar once the cake as cooled down.
Till Next Time!
“Brought to you by the Pears Happy Baby Learning Center“