Ultimate Treacle Gingerbread Loaf Cake Recipe (2024)

FAQs

What can I use instead of treacle in ginger cake? ›

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!

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.

Treacle is a generic British term for any syrup made during the refining of sugar cane. Later, refined sugar became more affordable and overtook treacle as a sweetener. However, colonial Americans often substituted molasses for treacle in their recipes.

If you don't have treacle then you can use molasses as an alternative. We would not use extra sugar instead of the treacle as treacle is an invert sugar, which particularly helps to keep the cake moist.

Too much raising agent would cause the cake to rise up a lot then shrink back on cooling, giving a rubbery texture. If the surface of the cake is wrinkled or has bubbles, then this is a sign that there is too much raising agent.

The Batter for gingerbread has to be runny. Runny batter will make the cake so moist and soft.

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

First, why the crack occurs: Since quick breads and pound cake batters tend to be thick and dense, the exterior bakes first. But as the center of the cake continues to bake, releasing moisture, it rises, pushing through the top crust, and creating a crack.

Can I put my cake back in the oven? ›

If you have cut a little bit off the top of the cake to check if the cake is done and you see that it is not fully baked, you CAN put the cake back in the oven to continue baking – BUT only if the cake is still warm.

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.

The Best Molasses Substitutes

Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

Brown sugar, maple syrup, honey, and dark corn syrup are other sweeteners you can use in place of treacle or molasses. However, these range more wildly in their flavor, sweetness, and consistency, so they will alter the taste of your recipe.

To most, black treacle is known as a slightly smoother version of molasses that some refer to as having a caramelised toffee taste. In industrial applications, black treacle is used as a liquid sweetener, natural colourant and flavouring for sauces, baked products, confectionery and desserts.

Dark Molasses Gingerbread Cake

This is a good place to explore a mix-and-match substitute, so you don't put too much pressure on any one ingredient. In place of the 1 ½ cups molasses, you can swap in ½ cup dark brown sugar, mixed with 1 cup honey, sorghum, or golden syrup.