Gingerbread
Category:Recipes with images#Gingerbread
Category	Cake recipes
Servings	10
Time	Prep: 20 minutes Baking: 60 minutes
Difficulty	Category:Medium Difficulty recipes#Gingerbread

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Gingerbread | Dessert

This recipe produces a soft gingerbread cake, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation traditionally eaten in England around Bonfire Night, is partially oat-based.

Ingredients

• 110 g (4 oz) butter
• 110 g (4 oz) brown sugar
• 220 g (8 oz) golden syrup
• 220 g (8 oz) all-purpose flour
• 5 ml (1 level teaspoon) baking powder
• 5 ml (1 level teaspoon) mixed spice
• 10 ml (2 level teaspoon) ground ginger
• 2 eggs
• 120 ml (4 fluid oz) milk

Procedure

1. Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts.
2. Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
3. Warm the milk in a saucepan (so it will dissolve the syrup).
4. Add the milk to the bowl, and beat thoroughly.
5. Beat the eggs, and then stir them in to the mixture.
6. Pour the mixture into an 8-inch (20 cm) greased square cake tin.
7. Bake at 170°C (325°F) for 1 hour.
8. Cool in the tin for 15 minutes, then remove.
9. Leave at least 1 day before cutting into squares. Serve.

Notes, tips, and variations

• To make parkin, replace half of the flour by weight with 110 g (4 oz) coarse oat flour.