107 Year Old Gingerbread Cake

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Nantosuelta

3 eggs

227g butter, melted

1 tsp cinnamon

1 tsp ground ginger

½ tsp ground cloves

200g sugar

240g plain flour

236ml water, boiling

320g black treacle

2 tsp baking soda

2 tbsp hot water

sugar (to top)

whipped cream and crystalised candied ginger (optional)

Preheat your oven to 180C | 350F, then grease a 9” x 13” baking with butter and line it with parchment paper.

Into a large bowl, add 3 eggs, 200g sugar, 320g black treacle (or molasses), 227g melted butter, 1 tsp. ground ginger, 1 tsp. cinnamon and ½ tsp. ground cloves. Stir this together until the mixture is nice and smooth.

In a small bowl, add 2 tbsp. hot water to 2 tbsp. baking soda. Give this a quick stir to dissolve the baking soda, and then pour the mixture into your wet cake batter.

Sieve 240g plain flour (or all-purpose flour) into the wet ingredients. Sieving is important in this recipe, as it’s a very delicate cake! You don’t want any lumps of flour in your mixture! Stir in the flour to combine.

Add in 236ml of boiling hot water and stir to combine. Your cake mix will look very thin at this stage, but don’t worry, that’s how it’s supposed to be!

Pour the mixture into your pre-prepared pan and bake for around 35 to 45 minutes.

Once out of the oven, gently press on the centre of your cake. If it springs back, it’s done! Now cover your cake with a generous sprinkling (approx. 50g) of granulated sugar!

Cut into equal sized squares and serve on a plate with whipped cream and chopped crystallized/candied ginger! Alternatively, this gingerbread cake goes great with warm vanilla custard or a cold scoop of vanilla ice cream!

Black treacle = molasses

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