Dark gingerbread cake

  • 1 hr cooking
  • Makes 16 Item
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Dark gingerbread cake
  • 125 gram (4 ounces) butter, softened
  • 1/2 cup (110g) firmly packed dark brown sugar
  • 2 eggs
  • 1 2/3 cup (250g) plain (all-purpose) flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 teaspoon ground ginger
  • 1 cup (360g) treacle
  • 2 tablespoon milk
  • 1/4 cup (55g) finely chopped glacé ginger
  • 1/3 cup (55g) finely chopped raisins
Lemon glacé icing
  • 1 cup (160g) icing (confectioners') sugar
  • 10 gram (½ ounce) butter, softened
  • 1 tablespoon lemon juice
  • 1 tablespoon boiling water, approximately


Dark gingerbread cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm (8-inch x 12-inch) rectangular cake pan; line base and sides with baking paper, extending the paper 5cm (2 inches) above sides.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour, soda and ground ginger, treacle, milk, glacé ginger and raisins. Spread mixture into pan.
  • 3
    Bake cake about 45 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
  • 4
    To make lemon glacé icing; sift icing sugar into a medium bowl. Stir in butter, juice and enough of the water until icing is smooth and spreadable.
  • 5
    Spread cold cake with icing. Stand until icing is set before cutting.


Iced cake will keep in an airtight container for up to three days. Uniced cake can be frozen for up to three months. SERVING SUGGESTION Serve warm as a dessert with cream or custard.