This recipe makes good, old fashioned gingerbread cake, complete with rich molasses – or, the British favorite, treacle.

Ingredients

1 2/3 cup of all purpose flour
2 1/2 teaspoons baking powder
2 2/3 teaspoons salt
2 tablespoons ground ginger
1 tablespoon ground allspice
1 teaspoon baking soda
½ cup butter
½ cup packed dark brown sugar
3 eggs
2/3 cup molasses or black treacle

Preparation Instructions

Preheat the oven to 325 degrees F. Grease an 8 in. square baking dish and line it with parchment paper.

Mix together the flour, baking powder, salt, ginger, allspice.

In a bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, beating well. Add the molasses or treacle and blend well. A little at a time, fold in the flour mixture.

Pour the batter into the prepared baking dish. Bake for 50 to 60 minutes, or until the center top of the cake bounces back when gently pressed down.

Remove the cake from the oven and allow it to cool in the baking dish. Once it is completely cool, remove it from the dish and store in an air tight container for at least 2 to 3 days. Serve the cake with whipped cream or butter.