Gingerbread is a Holiday favorite. Made with ginger and treacle is a fabulous dessert served warm with a dap of whipped cream. Treacle is the uncrystallized syrup that is left during sugar refining. It is also known as unsulphured or light molasses in the United States. This cake yields about 12 servings.
- 2 cups of treacle or unsulphured molasses (not blackstrap)
- 1 cup unsalted butter (about 2 sticks)
- 1 cup sugar
- 4 cups white flour
- 1 tsp. baking powder
- 4 tbsp. ginger
- 1 tbsp. allspice
- 4 eggs
- Preheat the oven to 375 F.
- In a double boiler over boiling water, melt together the treacle and butter. Stir in the sugar until is dissolves. Allow mixture to cool.
- In a bowl, mix well with a wooden spoon, the flour, baking powder, ginger, allspice and eggs. Add this mixture to the cooled treacle mixture in the double boiler. Beat well!
- Pour batter into a greased 8 x 8-inch pan.
- Bake for about 55 minutes or until the cake is a rich brown and a inserted toothpick comes out clean.
Tip: This recipe also makes 12 cupcakes — just perfect for the kids holiday party treat.