Gingerbread Cake

Gingerbread Cake

Thanks to once upon a chef.

380g plain flour
2 tsps bicarbonate of soda
1 tsp salt
4 tsps ground ginger
2 tsps ground cinnamon
1/2 tsp ground cloves
310g brown sugar, dark
320ml molasses
2 large eggs
320ml boiling water
110g melted unsalted butter

Preheat oven to 175°C.
Line your loaf or square cake tin with wax paper.
Mix together the flour, salt , ginger, cinnamon, cloves and bicarbonate of soda together and set aside.
Next in another bowl, mix the melted butter, brown sugar, boiling water, molasses.
Stir together and let cool a little before adding the eggs or they will cook like scrambled eggs.
Once the eggs have been added and mixed, whisk the wet mix into the dry until all combined.
Bake for approx 35 minutes or until a skewer comes out clean.
Leave to cool.
Serve with a dusting of icing sugar and great coffee .
Or keep some to make an amazing gingerbread trifle if you can

I doubled the recipe as I am making the trifle for Christmas but my mum is visiting from the UK and she loves this cake!

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