Gingerbread Cake

A simple favourite, quick and easy to whip up anytime. The gingerbread cake, a bit more adult than the gingerbread man.


90ml Mellow Yellow Rapeseed Oil
100g runny honey
100g soft brown sugar
175ml skimmed or semi skimmed milk
1 egg, beaten
1 tsp bicarbonate of soda
350g plain flour
1 tsp dried cinnamon
1 tsp dried ginger


Preheat oven to 170°C (fan 150°C). Line a loaf tin with baking parchment.
In a bowl, measure the flour and cinnamon, then add the ginger and bicarbonate of soda, mix thoroughly. Add the oil and honey to a saucepan and gently heat until the honey is melted. Remove pan from the heat and add the sugar, stirring until melted. Then add the milk and beaten egg, beat together. Add the wet ingredients to the flour mixture, mix well and add to the lined tin.
Bake in the oven for 45-50 mins.