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Old Fashioned Gingerbread

Preheat the oven to 350°F / 180°C / Gas Mark 4. Lightly
grease the cake pan with butter.

Sift the flour, cinnamon, ginger and cloves into a bowl.

Beat the butter in the other mixing bowl with the wooden spoon
until it’s creamy and smooth.

Add the sugar, molasses and honey and continue beating with the
spoon until everything has blended.

In the small bowl, pour the boiling water onto the baking soda,
then pour the frothy liquid into the sugary butter mixture, mixing
well with the wooden spoon.

Add the flour mixture, and whisk with the electric or hand whisk.

Beat in the eggs.

Pour the runny cake batter into the pan and bake for about 50
minutes. The cake will be ready when a toothpick can be inserted and
come out clean.

Take the gingerbread out of the oven to cool in the pan for about
5 minutes, then serve warm with vanilla ice cream.

Alternatively, turn the cake out onto a cooling rack, wrap it
when cool, and serve at room temperature any time within a week of

And if you’re more of a mince pie person, check out Fiona’s easy,
vegetarian and child-friendly recipe for homemade mincemeat.

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– Ingredients –

December is so ridiculously busy, it’s hard to find time to cook the
wonderful food you’d love to serve your family and friends for the
holidays. So I thought I’d share with you the perfect gingerbread
recipe… Follow these easy instructions, and you’ll make a
wonderfully moist, iron-rich, and deeply nostalgic gingerbread in
under twenty minutes (not including baking). Tried and tested, you’ll
find this recipe works true every time. And you can bake a few extra
gingerbreads, tie them with ribbons, and give them to loved ones as
delicious, eco and organic festive gifts.

2 1/2 cups / 500 grams all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 stick / 100 grams butter, softened
1/2 cup / 100 grams unrefined sugar
1 cup / 200 grams dark molasses
1 tablespoon honey
1 cup / 250 ml boiling water
2 teaspoons baking soda (not baking powder!)
2 eggs, lightly beaten

You will need:

A non-stick 8 inches or 20 cm square cake pan
A sieve
2 large mixing bowls
1 small mixing bowl
A wooden spoon
An electric or hand whisk

– Author –

Ysanne Spevack ( Purchase Ingredients