Tuesday 6 November 2018

Citrus Gingerbread

The days are getting shorter and colder so it's time to spice up your cakes. Gingerbread is a great winter warmer of a cake. It's packed full of spices and dark, full flavoured sugars. To add a twist to it this gingerbread has a double citrus hit to it. In the dried mixed fruit there's candied peel and a good scoop of marmalade. As with all gingerbreads plan this cake in advance as it gets better if it is left for a full days before eating.

Equipment: 9in (23cm) square tin greased and lined, large bowl, saucepan.


1lb (450g) Plain flour
1tsp (5ml) Bicarbonate of soda
2tsp (10ml) Ground ginger
1tsp (5ml) Ground cinnamon
1tsp (5ml) Mixed spice
6oz (170g) Mixed dried fruit
8oz (225g) Unsalted butter
12oz (350g) Black treacle
8oz (225g) Soft dark brown sugar
4oz (115g) Golden syrup
¼ pint (140ml) Milk
2tbsp (30ml) Orange marmalade
3 Eggs


1. Pre-heat the oven to 180°C/Gas mark 4.
2. In a large bowl sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice. Stir in the dried mixed fruit and then make a well in the middle. Put to one side.
3. In a saucepan gently heat together the butter, black treacle, sugar, golden syrup, milk and marmalade. Stir slowly until it has dissolved. Leave to cool slightly before lightly beating in the eggs.
4. Pour in the liquid mixture into the dry ingredients and mix together until it is all combined.
5. Transfer to the prepared tin and even out the top.
6. Bake for around 1 hour until a skewer comes out clean.
7. Leave to cool in the tin.

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