Welcome to the Cake Addiction Centre (CAC). My name is Lea and my weakness is gingerbread.
As you roam these halls you will see many victims of Cake Addiction. CAC takes care of them all – chocolate fudge, orange, berry, banana choc chip, double chocolate, peanut butter, red velvet, coconut cream, apple, custard, dark chocolate, coffee, pineapple upside down, even carrot cake addicts.
Chocolate cake takes a good many of our people. Good people. Our biggest threats are dark chocolate ganache, and cream cheese icing.
Gingerbread? No, gingerbread isn’t one of our most common addictions here at CAC. I may well be the only gingerbread inmate here at the moment. They usually allow us to conduct the guided tours because we are the most peaceful addicts. Some of them like to fight, especially those addicted to peanut butter or pineapple upside down cake.
What am I doing here, you might ask?
I ate a quarter of a sheet cake in one afternoon. Another sixth after dinner. And another quarter at breakfast the next day. After less than 24 hours, this is what was left of the cake. Suffice to say this cake did not see a second sunrise.
I don’t have a picture of the whole cake. I could not control myself. I feel so ashamed.
Adapted from the Be-Ro Flour Cookbook, 37th edition. Spicy spicy gingerbread and gingerbread people are some of my favourite things about Christmas (apart from mince pies, and crab. Yes, crab). You know how I feel about chilli. Don’t say you haven’t been warned about the possible level of spiciness. I might try adding fresh ginger, if so I’ll update the recipe.
6 teasp ginger powder
3 teasp mixed spice powder
1 teasp cinnamon
1 1/2 teasp bicarb of soda
75g brown sugar
150g margarine – softened
225g black treacle
75g golden syrup
75g raisins / sultanas / currents
Oven temperature: 150 degrees C, for 1 1/4 hours. This is 1.5x the original recipe because I like my gingerbread thick and moist, so you might even need a little longer in the oven.
- Sift flour, ginger, spice, cinnamon, bicarb of soda, and sugar together. Throw the raisins in here too.
- Whisk together the margarine, treacle, and golden syrup.
- Add the milk and whisk again.
- Beat the eggs into the liquids.
- Mix the liquids into the flour.
- Pour it into a square cake tin, and bake for around 1 1/4 hours.
Possible pairings: orange honey cream cheese icing (if you insist on icing – I’ll post this recipe in a bit). Totally not necessary, I’m a purist and would be very unlikely to ice my gingerbread.
To try next time:
- Add a couple of tablespoons of fresh grated ginger
- Perhaps a teaspoon of black pepper?