Classic Sticky Gingerbread Loaf Recipe Mary Berry
Why you’ll love it
Old-fashioned cake – This timeless classic has a traditional and irresistible charm. No wonder it’s a cherished treat for generations, I tried this recipe a couple of times and it vanished in no time!
Sticky & Airy – The cake boasts a delightful moisty stickiness while maintaining a light and airy texture. Hard to believe until you try.
Kids Favourite – Together with the gingerbread man, the ginger cookies – this is a staple for kids’ holidays. I buy coloured icing and sprinkles and they’ll spend a whole morning decorating. And after lunch they devour it.
Gently Spiced – I find Mary Berry’s recipe to use the perfect balance of spices – a little ground ginger and cinnamon together with the black treacle and candied ginger make this simple sweet treat both comforting and invigorating.
Tips
- Vegan Gingerbread: Substitute cow’s milk with plant-based milk (1:1) and butter with 3/4 cup oil. Adjust liquid if using flax eggs.
- Wholemeal Flour: It absorbs more water and has more fiber, which may affect texture. Start with half wholemeal, half plain flour, and add an extra tablespoon of water or milk.
- Muscovado Sugar: Reducing sugar may change texture. Try reducing by 1/4 to 1/3 first and adjust based on results.
What You Need
- Butter – Use softened butter or replace a cup of butter with 3/4 cup olive oil
- Muscovado sugar – Use dark muscovado sugar or brown sugar.
- Black treacle – Use black treacle or replace with the same amount of molasses.
- Flour – Use plain flour adding bicarbonate of soda. You can also use wholemeal flour adding 2 tbsp of extra milk or use half and half and adding 1 tbsp of extra milk.
- Spices – Use the same amount of ground ginger and cinnamon.
- Eggs – Use large eggs for the gingerbread.
- Stem ginger – Optionally you can add candied ginger making sure it’s finely minced since it’s mixed up in the cake.
- Milk – Use any cow’s milk or for dairy-free used unsweetened soya milk
- Dried fruits (optional) – For a festive twist, add dried fruits such as raisins or cranberries.
Saving the Gingerbread Loaf For Later
Resting Time: The flavour and texture of gingerbread cake often improve as it sits, allowing the spices to meld and deepen. For the best experience, let it rest in an airtight container for a few days before enjoying.
Leftovers: Store it in an airtight container at room temperature to keep it fresh and moist so that you’ll be able to savour it over several days.
Serving Old-Fashioned British Gingerbread
Slice Mary Berry’s Gingerbread into generous portions and savor its delightful aroma and moist texture alongside a warm cup of tea. For extra indulgence, top it with a dollop of whipped cream or a drizzle of orange sauce.
Add a festive touch—or brighten any day—with a sprinkle of powdered sugar or icing. For even more joy, double the recipe and share this cake with loved ones, spreading the warmth and happiness with every bite.
Health Info
- Calories: 338.48
- Sugar: 21.93
- Sodium: 137.73
- Fat: 15.31
- Carbohydrates: 45.41
- Fiber: 1.03
- Protein: 4.69
More Holiday Desserts:
Mary Berry Gingerbread Recipe
Description
Ingredients
- 250 g (8 oz) butter or margarine for lactose-free, softened
- 250 g (8 oz) dark muscovado sugar
- 112 g (½ tin) black treacle
- 375 g (12 oz) plain flour
- 5 tsp ground ginger
- t tsp ground cinnamon
- 2 eggs beaten
- 3 pieces stem crystallised (candied) ginger finely minced (optional)
- 300 ml (½ pint) milk unsweetened soya milk if lactose-free
- 2 tsp bicarbonate of soda
Instructions
- This recipe yields enough batter to fill two standard 7-inch Victoria sandwich tins or one 10-inch diameter tin. Grease and line your tin(s) with baking paper. Preheat your oven to 160°C (325°F / Gas Mark 3).
- Gently heat the margarine, sugar, and treacle together in a pan, stirring until the mixture becomes smooth. Allow the mixture to cool slightly.
- In a large mixing bowl, combine the flour and ground spices. Pour in the treacle mixture and thoroughly stir to blend. Finely mince the stem ginger and incorporate it with the eggs into the mixture.
- Warm the milk gently in a saucepan, taking care to stir gently to prevent burning at the base of the pan. Add the bicarbonate of soda and allow it to foam slightly. Stir this mixture into the gingerbread mixture until it's well blended.
- Pour the gingerbread batter into the prepared tin(s).
- If using two 7-inch cake tins, bake for 25-30 minutes (both tins together). For a single 10-inch cake, bake for approximately 1 hour, or until a skewer inserted into the center of the cake comes out clean.
- This cake retains its quality when stored in an airtight tin and even improves in flavour over the first 2-3 days. Enjoy the delightful transformation!
Recipe Notes:
- Tips:
- Vegan: Use plant-based milk (1:1) and 3/4 oil; adjust liquid if using flax eggs.
- Wholemeal Flour: Start with half wholemeal and add extra liquid.
- Reducing Sugar: Reduce by 1/4 to 1/3 and test texture.
- Storing: The cake’s taste and texture tend to get better with time, so don’t hesitate to savour it over a few days!
- Serving: Enjoy Mary Berry’s Gingerbread with tea; add whipped cream, orange sauce, or powdered sugar. Double the recipe to share joy.
- Butter: Use softened butter or replace 1 cup of butter with 3/4 cup olive oil.
- Sugar: Use dark muscovado sugar or brown sugar.
- Black Treacle: Use black treacle or replace with an equal amount of molasses.
- Flour: Use plain flour with added bicarbonate of soda, or wholemeal flour with an extra 2 tbsp of milk, or a half-and-half mix with 1 tbsp of extra milk.
- Spices: Use ground ginger and cinnamon.
- Eggs: Use large eggs.
- Stem Ginger: Optionally add finely minced candied ginger.
- Milk: Use any cow’s milk or unsweetened soy milk for a dairy-free option.
- Dried Fruits (Optional): Add raisins or cranberries for a festive twist.
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Hi, I already commented on another post as I’m currently setting up my Christmas menu. I would love to try this gingerbread cake but how can I keep it simple but give it a festive touch?
I’m also adding up more pear recipes as I have already a couple of good ones in my arsenal. If you come and check the page in a couple of weeks I will add more fall recipes that use pears.
Thank you for your feedback!