It amazes me how some food smells bring back memories. Whenever I smell someone baking gingerbread cake now it reminds me of walking home from school and entering the house to the smell of gingerbread cake my mother was baking. Oh it takes me back. Happy memories!

This recipe makes two cakes so refrigerate the second one (up to a month) or share it with family and friends. It's super easy to make, two pans and a bowl and the most moist, delicious, fragrant gingerbread cake I think you will ever have tasted. Try it. Link to the treacle and golden syrup below (but as say in the video, you don't have to use these)

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Link to the golden syrup... https://amzn.to/3iLGaun

Link to the black treacle... https://amzn.to/3BvkoBB

The Recipe -
Gingerbread Cake
Makes two 8” round ginger cakes

1 lb flour
8 oz butter
4 tsp ginger
2 tsp cinnamon
2 tsp pumpkin spice seasoning (mixed spice)
2 tsp baking soda

8 oz golden syrup (you can use corn syrup)
8 oz black treacle (you can use molasses)

20 fl oz milk
10oz sugar

3 eggs

Preheat the oven to 350 degrees F.

Add the flour, ginger, cinnamon, pumpkin spice seasoning, baking soda to a bowl and rub in the butter to fine crumbs.

Whisk the sugar into the milk and bring to a boil in a heavy based pan and at the same time bring the syrup and treacle to a boil in a sperate pan.

Whisk the milk mixture into the flour mix followed by the syrup mix. Add the eggs. Pour immediately into the cake tin and bake for about 20 – 25 minutes or until a toothpick inserted comes out clean.

Allow to cool slightly before slicing.

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