Tuesday, 25 August 2015

Gingerbread Pound Cake

I was asked to come up with a gingerbread pound cake for the local coffee shop so after some research I came up with this recipe: 

Ingredients: 
285g Stork
285g Caster Sugar
285g Self Raising Flour
70g Plain Flour
4 tbsp Black Treacle
4 tsp Ground Ginger
5 Eggs

Preheat the oven to 180oC and grease a round bundt tin. 

Cream together the stork and caster sugar until light and fluffy. Add in the black treacle. Slowly add the eggs, one at a time, until all is well combined and light. 

Sieve in the flour and ginger then mix together slowly being careful not to over work it. 

Pour into the bundt tin and cook until the cake is spongy and a skewer comes out clean. Mine took around 1hour30mins. Leave to cool. 

I decorated it with a simple water icing which was made by mixing icing sugar and water together. This was then poured over the top of the cake. 

Gingerbread Pound Cake
Please let me know how you get on if you try this recipe. I love to hear stories and see photos. 

If you'd like to order a cake for wholesale or individual orders please get in touch for details.