Dark Molasses Gingerbread Recipe

Name: Dark Molasses Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 90 g butter; 360 g dark cane sugar; 140 ml molasses; 60 ml golden syrup; 2 eggs; 150 ml milk; 250 g flour; 3 teaspoons ground ginger; 1 teaspoon ground allspice; 1 teaspoon baking soda; 125 g walnut pieces; 250 ml water

Servings: persons

90 g butter
360 g dark cane sugar
140 ml molasses
60 ml golden syrup
2 eggs
150 ml milk
250 g flour
3 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
125 g walnut pieces
250 ml water

1
Preheat oven to 140 degrees C. Grease a 32cm x 22cm x 5cm baking tin with butter then line with non-stick baking paper.
2
In a medium saucepan melt the butter, 60g of the sugar, molasses, and golden syrup.
3
In a bowl, whisk the eggs with the milk and set aside.
4
Sieve the flour, spices and soda into another bowl.
5
Pour the eggs and syrup into the flour and whisk until smooth.
6
Stir in walnuts and pour into the tin.
7
Bake for 20-25 minutes until a skewer comes out with moist crumbs.
8
While the cake is still warm, bring the water and remaining sugar to a simmer.
9
Pour over the cake and let the syrup soak inches.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 90 g butter, 360 g dark cane sugar, 140 ml molasses, 60 ml golden syrup, and more.

Yes, Dark Molasses Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Molasses Gingerbread

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