| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 24 small, squat squares or 16 generous rectangular slabs |
Ingredients
- 1 1/4 sticks 10 (tablespoons) butter, plus some for greasing
- 1 cup golden syrup (such as Lyle’s)
- 1 cup (packed) plus 2 tablespoons dark brown sugar
- 1 cup stout (such as Guinness)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 cups sour cream
- 2 eggs
- 1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches
Instructions
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it’s ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 193 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 32 mg |
| Sodium | 129 mg |
Reviews
This is just crazy good. Definately worth having Lyle’s syrup on hand. If you have a Fry’s or Kroger, they carry it. And like others, it’s the only reason I have Guinness on hand too. Warm with whipped cream…..
Have made this many times over the years. At times I try another gingerbread recipe but we always come back to this one. Like others I have tweaked it over time and made some modifications – more ginger, a mix of molasses and golden syrup but it is a great recipe and an eagerly awaited one from my family at this time of year. My kids love it when it comes right out of the oven with some butter and we often have it with a bit of whipped cream. It is the only reason I ever have Guinness on hand 🙂
Has anyone baked this cake in individual loaf pans? I have split the batter into 2 8×8 cake pans so I could keep one and give one away…..
I have been making this traditionally for years now and get rave reviews Every single time! Its a for sure fav! Thanks Nigella, you beautiful creature!
This gingerbread cake is fantastic. Made this for Thanksgiving & everyone loved it. Highly recommend doubling the spices, as other reviewers suggested, but the cake is moist not heavy, & just delicious. I might try cutting back on the Lyle’s & adding molasses, but it is great as is.
Very moist and yummy! Not too sweet…used molasses instead of Lyle’s syrup.
i agree great cake I cut down the sour cream to 1/2 cup and that allowed the spices to shine in this cake. I could not find golden syrup used 1/2 cup molasses and 1/2 cup corn syrup this cake is very moist
This recipe is the Bomb! After reading all the other reviews, I also opted to double the amount of spices, The result was delicious and was a big hit at our family Christmas gathering.
I love this recipe! Every time I’m going to someone’s house they ask me to make my ginger bread.
I never heard of Lye’s before, so I went on amazon and picked some up since I couldn’t find it in my supermarket. It was amazing!! Moist and not over powering.
If you can, try to find some of the syrup. I think it adds a different flavor then what we Americans are used to… but it’s worth it!
P.S. I now have a 7 bottles of Lye’s Golden Syrup in my Pantry.
I never heard of Lye’s before, so I went on amazon and picked some up since I couldn’t find it in my supermarket. It was amazing!! Moist and not over powering.
If you can, try to find some of the syrup. I think it adds a different flavor then what we Americans are used to… but it’s worth it!
P.S. I now have a 7 bottles of Lye’s Golden Syrup in my Pantry.
I too substituted the molasses and “upped” the spices but other than that, this is a fantastic gingerbread! I appreciated the ease of the recipe, the incredible moisture and texture! Yum!