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!

Most likely too much bicarbonate of soda (baking soda) was added. Bicarbonate of soda is an extremely active raising agent and if you add too much then the gingerbread will rise up a lot during baking, then sink back fairly dramatically.

You can store gingerbread cake in the fridge in an airtight sealed container or tightly wrapped, and it will last up to a week. Keep in mind though, the longer it is in the fridge the faster it will dry out. Gingerbread cake actually freezes really well!

Under-baking can cause a sunken cake and over-baking can cause a dry one, so making sure your gingerbread is properly baked is critical! Gingerbread is inherently slightly dense and heavy in texture, but each bite is perfectly flavored and moist and just melts in your mouth.

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.

Both have a deep, aromatic flavour that adds a unique finish to food and drink recipes, but they are subtly different, with treacle tending to be a sweeter product that has less of a bitter profile than molasses. Compared to treacle, molasses is thicker in consistency and darker in colour.

Six common baking-fails, and how they can be prevented. Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

Best before means that it's safe to eat after the date given - it may just not be as tasty.

Does gingerbread cake freeze well? ›

Yes, you can freeze gingerbread. Wrap the cooled cake in storage wrap, then wrap it again in a layer of foil. Freeze for up to two months. Thaw in the refrigerator overnight.

Cooked, undecorated gingerbread can be frozen with the following steps: Ensure cookies are completely cool. Space out cookies on a sheet pan in a single layer and freeze until hard.

Over mixing the dough can lead to a tough textured cookie that doesn't hold its shape as well. Mix on low speed each time while slowly scraping down the sides of the bowl mixing just until everything is combined.

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.” Bourdon added that it's also versatile and can be used for marinades, baked beans, sauces, breads and recipes for other foods.

Go for an unsulphured or dark molasses, also sold as “robust” molasses. Blackstrap molasses can be quite intense—I don't bake with it too often. I'm not working with any of these companies, but I prefer Grandma's, Brer Rabbit, or Wholesome brands.

The Best Molasses Substitutes

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

Treacle and molasses are two very similar byproducts of sugar-making with slightly different uses in the kitchen: 1. Production: Treacle and molasses are types of sweet syrup that form during the sugar-refining process.

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.