Dark Molasses Gingerbread |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I love the combination of the gingerbread and the molasses. The nuts give it an extra crunch in the texture as well. Ingredients:
90 g butter |
360 g dark cane sugar |
140 ml molasses |
60 ml golden syrup |
2 eggs |
150 ml milk |
250 g flour |
3 teaspoons ground ginger |
1 teaspoon ground allspice |
1 teaspoon baking soda |
125 g walnut pieces |
250 ml water |
Directions:
1. Preheat oven to 140ºC. Grease a 32cm x 22cm x 5cm baking tin with butter then line with non-stick baking paper.
2. In a medium saucepan melt the butter, 60g of the sugar, molasses, and golden syrup. In a bowl, whisk the eggs with the milk and set aside.
3. Sieve the flour, spices and soda into another bowl.
4. Pour the eggs and syrup into the flour and whisk until smooth. Stir in walnuts and pour into the tin.
5. Bake for 20-25 minutes until a skewer comes out with moist crumbs.
6. While the cake is still warm, bring the water and remaining sugar to a simmer. Pour over the cake and let the syrup soak inches.
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