Gingerbread Slab Cake
Gingerbread Slab Cake
125g(4oz) Black Treacle,
125g (4oz) Golden Syrup
50g(2oz) Butter or Block Margarine
50g(2oz) Lard
225g(8oz) plain Flour
1.25ml ( ¼ ) teaspoon bicarbonate of soda
5ml (1 tsp ) Teaspoon mixed spice
5ml (1 tsp) Teaspoon ground ginger
100g ( 4oz) dark soft brown sugar
150ml ( ¼ ) pint of Milk.
1. Grease an 18-cm (7-inch ) square cake tin. Base line with greaseproof paper and then grease the paper
2. Put the black treacle, golden syrup, butter or margarine and lard into a saucepan and heat very gently to melt the mixture, remove from heat.
3. Sift the flour, bicarbonate of soda and spices into a large mixing bowl and stir in the sugar
4. Make a well in the centre of the dry ingredients and pour in the milk, then add the treacle mixture. Beat well, incorporating the flour from sides into the liquid until smooth and of a pouring consistency.
5. Turn into the prepared tin and bake in the oven at 170deg C ( 325deg F) Gas mark 3 for 1-1 ¼
Hours or until a fine warmed skewer inserted into the centre of the cake comes out clean
6. Cool in the tin for about an hour. Remove from tin and wrap and store, if you can resist it store in an airtight tin for at least 2 days before eating.. Serve sliced, plain or buttered.
7. (( Note- I have never yet left it for more and a few hours to cool and go cold before I couldn’t resist cutting a piece to eat. Here’s one I baked earlier above ))
Dreamwalker's Sanctuary 
Oct 31, 2013 @ 02:46:51
Our family all love ginger, I will have to try this 🙂
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Nov 01, 2013 @ 11:40:02
I can certainly recommend it Winter Owls, and thank you for taking the time to visit back and comment 🙂 ~Sue
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Mar 22, 2014 @ 17:00:19
Mmmmmmmmmmmmmmmm 🙂
Need I say mmmmore, I love it 🙂
Andro xxxx
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Mar 22, 2014 @ 17:01:30
And like Oliver, I would definitely want some
more 😉 Have a great weekend Sue and thank
you for adding these delicious recipes of yours,
I do enjoy them you know 🙂
Andro xxxx
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Mar 22, 2014 @ 17:18:15
Thank you Andro…. I have Leek and Potato Soup for starters now too 🙂 .. Always lovely to see you my friend.. Enjoy your weekend..
Sue xox
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Mar 22, 2014 @ 23:46:21
I will certainly try to my lovely friend 🙂
Andro xxxx
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Oct 22, 2015 @ 20:41:48
Is Black Treacle another name for Molasses?
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Oct 23, 2015 @ 14:51:14
Yes It is the link is here
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Oct 24, 2015 @ 01:10:24
I wish we called it Black Treacle here! I like the sound of it. 🙂
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Oct 24, 2015 @ 12:26:48
We make bonfire toffee with it too 🙂
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Jan 22, 2018 @ 07:12:04
I have been dreaming about gingerbread for a few weeks .. I haven’t had it since I left the Uk and have just started to fancy it…I can’t get black treacle here but have managed to get molasses but can definitely not get lard…I will try it with just the margarine I think it should be ok…And have just read the comments and it looks like molasses are one and the same or very similar…Thank you for sharing the recipe 🙂
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Jan 22, 2018 @ 14:07:58
I think Margarine will work fine and Molasses as far as i can tell is the same.. Its easy to make, I am trying to cut down on Puddings and cakes, I never usually keep a check on my weight but Christmas took its toll 🙂 And Hubbies waist line also needs a trim, Even though he has been asking me to bake, I have held off the surgery things. And this is sweet 🙂
So happy to see you browsing Carol Thank you 🙂 xxxx ❤
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Jan 22, 2018 @ 16:37:47
You are welcome Sue…Yes, I don’t think molasses looking at it is quite so black and sticky but one has to work with what one has at times and that is the fun of cooking to me…I love a browse when I have time…It’s how I find some of the best recipes xxx
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Jan 26, 2018 @ 13:29:36
I am very happy to see you browsing Carol.. and hopefully when I have more time on my hands than I have this week I will return the favour.. Much LOVE xx And thank you
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Jan 27, 2018 @ 04:07:04
Made the gingerbread and substituted I tbsp of grated fresh ginger ( will) add more next time as we love the ginger taste to more pronounced.. I also added 1/4 tsp nutmeg and cloves… nice recipe Sue will definitely make again…Thank you
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Jan 27, 2018 @ 13:29:43
That is wonderful Carol, so pleased you enjoyed, and you adapted for taste. 🙂 Thank YOU!
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Jan 27, 2018 @ 13:54:07
You are welcome Sue..I just always use fresh ginger it is plentiful and readily available here :)Nice recipe 🙂
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