Cake > Gingerbread

Tate & Lyle Gingerbread Cake Recipe

Ingredients with Measurements:
- 1 cup Tate & Lyle Golden Syrup
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup whole milk

Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.

2. In a mixing bowl, cream together the Tate & Lyle Golden Syrup, unsalted butter, and dark brown sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, and mix until just combined.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings

Nutritional information:
Calories: 545
Fat: 24g
Saturated Fat: 14g
Cholesterol: 138mg
Sodium: 276mg
Carbohydrates: 77g
Fiber: 1g
Sugar: 47g
Protein: 7g

Substitutions for ingredients:
- Tate & Lyle Golden Syrup can be substituted with any other brand of golden syrup or corn syrup.
- Dark brown sugar can be substituted with light brown sugar or granulated sugar.
- Whole milk can be substituted with any other type of milk or non-dairy milk.

Variations:
- Add 1/2 cup of chopped crystallized ginger to the batter for extra ginger flavor.
- Top the cake with a cream cheese frosting or whipped cream.
- Serve the cake warm with a scoop of vanilla ice cream.

Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar and golden syrup.
- Do not overmix the batter, as this can result in a tough cake.
- To prevent the cake from sticking to the pan, grease the sides of the pan and line the bottom with parchment paper.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.

Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.

Garnishes:
Top the cake with whipped cream, chopped nuts, or candied ginger.

Pairings:
Serve the cake with a cup of hot tea or coffee.

Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.

Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.

Food safety advice:
Make sure to properly store the cake in an airtight container to prevent spoilage.

Food history:
Gingerbread cake has been a popular dessert in Europe since the Middle Ages.

Flavor profiles:
The Tate & Lyle Gingerbread Cake has a sweet and spicy flavor, with notes of ginger, cinnamon, and nutmeg.

Serving suggestions:
Serve the cake as a dessert or a sweet treat with a cup of tea or coffee.

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Taste: Sweet, Spicy, Fragrant, Warm, Comforting