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Treacle Raisin Gingerbread
Treacle Raisin Gingerbread is a traditional British recipe for a classic dark sugar and treacle (molasses) cake flavoured with ginger. The full recipe is presented here and I hope you enjoy this classic British version of Treacle Raisin Gingerbread.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Makes:
9
Rating: 
Tags : Spice RecipesBread RecipesBaking RecipesCake RecipesBritish Recipes
I already have a recipe for an Elizabethan
Ginger Bread on this site, but this is a modern version. Compare the two recipes to see how the recipe has changed over the intervening half millennium.
Ingredients:
225g plain flour
115g softened unsalted butter
115g dark Muscovado sugar
2 eggs
300g black treacle
60g sultanas
60g stem ginger in syrup
1 tsp ground
ginger
1/4 tsp ground
allspice
1/4 tsp ground
cinnamon
1/4 tsp bicarbonate of soda
2 tbsp milk
Method:
Line a tin that's at least 15cm in diameter and 3cm deep with greaseproof paper then pre-heat your oven to 160°C (320°F/Gas Mark 3). Soften the butter in a bowl, add the sugar and beat until light and creamy. Beat the eggs together and slowly add to the sugar and butter mixture, beating all the while. Chop the ginger into very small pieces and add to the bowl before adding the spices, sifting in the flour and adding the sultanas. Beat the batter together.
Tip the treacle into a saucepan, and add the milk. Warm gently as you fold the milk into the treacle. Add the bicarbonate of soda into the mixture then when the treacle is sufficiently soft tip onto the batter you made earlier. Make certain the batter is mixed thoroughly then tip into your lined cake tin. Place in the centre of your oven and bake for an hour before reducing the heat to 120°C and baking for a further half hour (this time covering the top of the tin with aluminium foil to prevent burning). Allow to cool tip out and slice.
