Cookbook:Gingerbread

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Gingerbread
GingerbreadCake.jpg
Category Dessert recipes
Servings 10
Time prep: 20 minutes
baking: 60 minutes
Difficulty

Cookbook | Ingredients | Recipes | Dessert

This recipe produces a soft gingerbread cake, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation traditionally eaten in England around Bonfire Night, is partially oat-based.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Put the butter, sugar, and syrup in a pan. Heat gently until the butter melts.
  2. Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
  3. Warm the milk in a pan (so it will dissolve the syrup).
  4. Add the milk to the bowl, and beat thoroughly.
  5. Beat the eggs, and then stir them in to the mixture.
  6. Pour the mixture into an 8-inch (20cm) greased square cake tin.
  7. Cook at 170°C (325°F) for one hour.
  8. Cool in the tin for 15 minutes, then remove.
  9. Leave at least 1 day before cutting into squares. Serve.

Notes, tips, and variations[edit | edit source]

  • To make parkin, replace half of the flour by weight with 110 g (4 oz) coarse oat flour.