Ginger and Spice Cake
Ingredients
You will need 1 x 2LB loaf tin (or 2x1LB) or a 23cm springform tin
- 200g of Dunnes Stores butter melted and cooled
- 200g granulated sugar
- 200g brown sugar
- 2 tbsp of treacle (or golden syrup if you prefer a lighter coloured cake)
- 4 eggs
- 1 tsp pure vanilla extract
- 680g of all-purpose gluten free flour
- 1 tsp gluten-free baking powder
- ½ tsp Dunnes Stores bread soda
- ¾ tsp xanthan gum
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp salt
- 250ml buttermilk (If you don’t have buttermilk, you can add 1 tablespoon of lemon juice to regular milk and leave it for 5 minutes to sour.)
Method
- Prepare the baking tins by brushing with vegetable oil or use a loaf tin liner.
- Sieve all the dry ingredients into a large mixing bowl.
- In another bowl, beat the eggs. Add the cooled butter, the syrup or treacle, and vanilla, then add the buttermilk.
- Pour the wet ingredients into the dry ingredients and mix with a whisk to ensure there are no lumps.
- Put the mixture into the prepared cooking tins and bake in a preheated oven at 160◦c for 35 minutes
- Allow to cool on a wire rack for 10 minutes before loosening the sides with a table knife and turn it upside down onto the cooking rack. After 10 minutes it will be ready to take out of the tin.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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