An alternative Gingerbread recipe

Gingerbread is synonymous with Christmas, after all, who hasn’t made a Gingerbread House? Well if you cannot be bothered with Gingerbread houses then this Spicy Gingerbread recipe will suit.

This recipe is quite simple to make once you have assembled the ingredients the method is not that difficult. It can be made in cake tins and eaten as a cake.

This recipe is also improved with the addition of sultanas and/or chopped walnuts. I also treat it like banana bread and slice it thick, heat it, and spread with butter. You don’t need Christmas to make this Spicy Gingerbread, enjoy!


250 grams butter

1 cup castor sugar

1 cup golden syrup

2 eggs (60 g each), beaten

1 cup buttermilk

1 teaspoon bicarbonate of soda

3 cups plain flour

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon mixed sppice


Combine the butter, sugar, and golden syrup in a frying pan and heat gently until the butter is melted, remove from heat.

Quickly stir in combined beaten eggs, buttermilk, and bicarb of soda.

Pour into a well in the center of the sifted dry ingredients and beat until smooth.

Pour into a greased and lined 20 cm deep square or 23 cm round cake tin, bake in moderate oven for approx 1 1/4 hours or untiil skewer comes out clean.

Stand for 10 minutes before turning on to wire rack to cool.


The cake improves if it is stored in an airtight container for a day or two before cutting.

Use non stick baking paper to line baking tins.

Consider using a loaf tin instead of a square or round baking tin.


The Australian Women’s Weekly – January 1985, Page 198 – Recipe submitted by Mrs. A. Stewart, Hobart, Tasmania.

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