Dark And Sticky Gingerbread With A Whiskey Glaze

● iangrieve ●  ● 1 Comment ● 
Gingerbread Close Up

I’ve always enjoyed baking and have always tended to bake based on the recipes I got from my mother. Well, I recently decided that I wanted to do a proper gingerbread, but I didn’t have a recipe. I did some looking around and found one in the Food section of the Daily Telegraph website.

I’m posting the recipe here so that I can easily find it (I have a large sceptical streak which makes me concerned the recipe a disappear, or have the permalink changed, at some point) and to record any adjustments I may make.

Ingredients

…for the cake

  • 225g (8oz) unsalted butter
  • 180ml (6fl oz) molasses
  • 180ml (6fl oz) honey
  • 175g (6oz) dark-brown muscovado sugar
  • 360g (12oz) plain flour
  • 1½ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground black pepper
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 3 large eggs
  • 120ml (4fl oz) full-fat milk
  • 120ml (4fl oz) water
  • 2 tbsp freshly grated ginger

…for the whiskey glaze

  • 6 tbsp full-fat milk
  • 6 tbsp whiskey
  • 125g (4½oz) icing sugar

Before You Begin

Preheat the oven to 160°C/325°F/gas mark 3. Butter and line a 23 x 33cm (9 x 13in) roasting-tin with parchment so that it hangs over by a couple of centimetres.

Baking The Cake

Combine the butter, molasses, honey, brown sugar and water in a medium saucepan. Place over a low heat, stirring frequently until the butter is melted and the sugar dissolved. Remove from the heat and transfer to a large mixing-bowl and allow to cool (I have to admit I don’t allow the mix to cool and move directly onto the next step).

Combine the flour, bicarbonate of soda, spices and salt, then set aside. When you can comfortably dip a finger into the molasses mixture, add the eggs to it, one at a time, then the milk. Once the mixture is smooth and satiny add the dry ingredients. Use a whisk to blend; don’t worry about getting every lump out. Stir in the grated ginger.

Pour into the prepared tin and bake for 50 minutes and start checking the cake after 45 minutes; the top should spring back when touched and an inserted skewer should come out with moist crumbs.

When finished remove from the oven and allow the cake to cool for 10 minutes before glazing.

Making The Glaze

In a bowl combine the milk, whiskey and icing sugar. Spoon the icing over the still-warm cake where it will become more dense and stickier as it cools.

Gingerbread On Plate

Thoughts For Next Time

The main problem I had with this cake was the whiskey glaze; by following the recipe the glaze was far too runny and ended up making the outside 1cm of cake absolutely sodden; it didn’t dry out and remained this way.

I think that next time I make this cake, I’ll either omit making the glaze or to make a much smaller quantity.

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1 Response

  1. Ian Grieve says:

    I have made this cake a few times now and each time omitted the whiskey glaze; except for the most recent time.

    The most recent glaze worked reasonably well. The ingredients were:

    • 3 tbsp full-fat milk
    • 3 tbsp Laphroaig whisky
    • 5oz) icing sugar

    I also swapped out the Tullamore Dew Irish whiskey for a 10 year old Laphroaig.

    It was quite nice, but after a few days the cake did become very damp. I think I prefer the cake without a glaze so will return to not adding one.

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