Moist Gingerbread



125g butter or margarine
187ml (¾C) Huletts molasses
62ml (¼C) Huletts golden syrup
250ml (1C) milk
2 extra large eggs
500ml (2C) cake flour
62ml (¼C) Huletts white sugar
5ml (1t) mixed spice
5ml (1t) bicarbonate of soda
10ml (2t) ground ginger



  1. In a large heavy-bottomed saucepan warm the butter, Huletts molassesand syrup, stirring until the butter has melted.
  2. Add milk and allow mixture to cool.
  3. Lightly beat eggs and add to cooled mixture.
  4. Sieve the dry ingredients together in a bowl.
  5. Using a metal spoon, gently fold in the cooled mixture.
  6. Turn into a greased and lined square 25cm cake tin.
  7. Bake in a preheated oven at 150°C for 60 minutes.
  8. Leave for a few minutes in tin before turning onto a wire rack to cool.

Hint: Test whether the cake is cooked by inserting a skewer into the centre. If it is baked, the skewer will come out clean.