Marmalade and Gingerbread cake

Ann says; Very dark, soft and moist with a distinctive deep, rich flavour, molasses sugar has the most minerals and vitamins of all the unrefined sugars.  Using molasses sugar here does away with the need for weighing out messy treacle or syrup.  It produces a wonderfully moist, dark gingerbread with a superb flavour.

Serves 10


  • 225g/8oz butter
  • 225g/8oz molasses sugar or 110g/4oz sugar and 110g/4oz treacle
  • 300ml/10fl oz milk
  • 225g/8oz marmalade
  • 375g/13oz self-raising flour
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 2 tsp bicarbonate of soda
  • 2 eggs, beaten
  • 7 pieces of preserved stem ginger, chopped
  • 110g/4oz sultanas or raisins



Preheat oven to 150C/135C fan-oven/Gas mark 2

Melt the first 4 ingredients together in a pan over a low heat and then cool.

Mix the dry ingredients in a mixing bowl and make a hollow centre.  Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.

Beat in the eggs and then stir in the ginger and sultanas or raisins.  Pour into a greased, lined 23cm/9in square cake tin and bake for 1½ -2 hrs until well risen and firm in the centre.  Cool in the tin.

This tastes even better if kept well wrapped in an airtight tin.