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Irish Gingerbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Irish Gingerbread from 'Cakes Regional & Traditional' by Julie Duff. This cake improves, if you can keep it, for a day before eating - but you may not be able to manage it.

Irish Gingerbread from 'Cakes Regional & Traditional' by Julie Duff. This cake improves, if you can keep it, for a day before eating - but you may not be able to manage it.

Ingredients

Serves: 0

Metric Cups
  • 115 grams butter
  • 115 grams light brown muscovado sugar
  • 115 grams treacle
  • 115 grams golden syrup
  • 225 grams wholemeal flour
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 50 grams sultanas
  • 115 grams preserved root ginger balls (chopped)
  • 2 large eggs (lightly beaten)
  • 2 tablespoons milk
  • 4 ounces butter
  • 4 ounces light brown sugar
  • 4 ounces molasses
  • 4 ounces golden syrup or light corn syrup
  • 8 ounces whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 ounces golden raisins
  • 4 ounces preserved root ginger balls (chopped)
  • 2 large eggs (lightly beaten)
  • 2 tablespoons milk

Method

Irish Gingerbread is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 160C/325F/Gas3. Grease and line a 900g/2lb loaf tin.
  • Place the butter, sugar, treacle and syrup in a large saucepan and stir over a low heat until sugar dissolves. Set aside to cool.
  • In a large bowl, sift the flour, soda and spices, stir into this the sultanas and chopped ginger and making a well in the centre, beat in the egg and milk.
  • Finally add the cooled butter mixture. When thoroughly mixed, pour into the loaf tin and bake in the centre of the oven for about 1 1/4 hours or until well risen and firm to the touch. An inserted skewer should come out clean.
  • Leave to cool for 20 minutes, then turn out onto a wire rack and leave to cool completely.
  • Preheat oven to 160C/325F/Gas3. Grease and line a 900g/2lb loaf tin.
  • Place the butter, sugar, molasses and syrup in a large saucepan and stir over a low heat until sugar dissolves. Set aside to cool.
  • In a large bowl, sift the flour, soda and spices, stir into this the golden raisins and chopped ginger and making a well in the centre, beat in the egg and milk.
  • Finally add the cooled butter mixture. When thoroughly mixed, pour into the loaf tin and bake in the centre of the oven for about 1 1/4 hours or until well risen and firm to the touch. An inserted skewer should come out clean.
  • Leave to cool for 20 minutes, then turn out onto a wire rack and leave to cool completely.
  • Tell us what you think