Ultimate Treacle Gingerbread Loaf Cake Recipe (2024)

FAQs

Why didn't my ginger cake rise? ›

Why do cakes not rise? A: No or insufficient raising agent, mixture too stiff, mixture overbeaten or air knocked out, or insufficient whisking (whisked sponge). Too cool an oven.

Too much: If you accidentally overmeasure your baking soda or powder it can also cause your cake or loaf to sink in the middle. High altitude: If you're baking at a higher altitude you'll need less leavening to achieve the same result as sea level. Without proper altitude adjustments, your products may sink.

Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Under-baking can cause a sunken cake and over-baking can cause a dry one, so making sure your gingerbread is properly baked is critical! Gingerbread is inherently slightly dense and heavy in texture, but each bite is perfectly flavored and moist and just melts in your mouth.

Cakes that don't rise properly or have a surface covered in little holes are often the result of not getting the cake into the oven quickly enough; a common mistake that happens because you forgot to turn the oven on before you started, or you get distracted with something else mid-way through mixing.

Six common baking-fails, and how they can be prevented. Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

The majority of cakes are baked in a regular oven at 180c (350F/Gas Mk 4), on the centre shelf of the oven.

Freezing. Gingerbread cake actually freezes really well! Just wrap it in plastic wrap and place into a sealed container and it will last up to 3 months in the freezer. When it's time to reheat – put the cake in a 350 F degree oven and bake for about 5 minutes or until warm!

McVitie's Jamaican Ginger Cake is a warm hug for your taste buds! The rich, spiced aroma alone is a treat, and the cake itself delivers on flavour.

Best before means that it's safe to eat after the date given - it may just not be as tasty.

What kind of molasses is best for gingerbread? ›

“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

You can use golden syrup instead of treacle and light brown sugar instead of dark brown but it will effect the flavour ever so slightly – it makes the sponger lighter, and the ginger flavour isn't as intense – but if you dont mind or thats all you have then then go ahead!

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

Overmixing ingredients can create a dense batter that doesn't get that same airy rise. Mismeasured baking powder (too much or too little) may also give you a flat cake. Make sure you have just the right amount of this leavening agent to give your cake the right lift.

If the cake hasn't risen it may be because the yeast was old or not enough baking powder. Whatever the reason, if all other ingredients were fresh, the cake is safe to eat.

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.