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the goods: 4 oz butter (unsalted) 2 large eggs 3/4 cup firmly packed dark brown sugar 2 tablespoons grated fresh ginger 1 cup treacle / molasses 2 1/2 cups self raising flour 2 teaspoons pumpkin pie spice mix (or 1/2 tsp each: cloves, nutmeg, cinnamon, ginger) 1 1/2 tspn fresh ground cinnamon stick 1/2 teaspoon baking powder 1 cup boiling water prep time: 20 minutes baking time: 30-35 minutes fuss factor:1 of 5 click here to see metric measurements
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spiced ginger bread cake prep: pre-heat oven to 350, grease 9x13 cake pan grate: ginger, add baking powder and boiling water in a small bowl beat: butter and cream in large mixing bowl add: treacle / molasses, eggs, spices and fresh ginger and water mix: in flour. beat to combine pour: into buttered pan bake: for 30-35 minutes. cake is cooked if it springs back when touched in the centre. cool: in pan for 5 minutes, then turn out onto wire rack serve: toasted with marscapone, pears and honey (click here for the morning glory date) serve: hot with caramel sauce and ice cream
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