Perfect with a cup of tea or coffee, this delicious dark, delicately moist, and cakey treat with a good crumb topped with whipped cream is a classic Yorkshire favorite. The distinctively deep dark color of Yorkshire gingerbread comes from the essential ingredient black treacle, also known as black strap molasses. This dark and thick syrup is gathered from the late stages of refining and processing sugar, and is what remains after the sugar has been removed. Rich in minerals, vitamins, and iron, it has all the sweet goodness of sugar with a big added bonus of beneficial nutrients. This black sugar residue also has a pleasurable burnt caramel flavor that adds moisture and flavor to the gingerbread easy healthy recipes.
Traditionally prepared and served during Guy Fawkes Night in Yorkshire, England, this spicy dessert is particularly pleasurable during cold winter nights or chilly evenings gathered around the bonfire or watching fireworks display. Yorkshire gingerbread is best eaten after a week of storing in an airtight container; the longer it is stored the stickier and more delicious it becomes. Once you bake it, resist all temptation to eat the cake. Keep it for at least two or three days so it reaches the gooey state and desirable unctuous consistency that is absolutely essential in experiencing the true Yorkshire easy desserts recipe.
Ingredients: 1 2/3 cup of all-purpose flour, 2 1/2 teaspoons baking powder, 2 2/3 teaspoons salt, 2 tablespoons ground ginger, 1 tablespoon ground allspice, 1 teaspoon baking soda, ½ cup butter, ½ cup packed dark brown sugar, 3 eggs, 2/3 cup molasses or black treacle
Preheat the oven to 325 degrees F. Grease an 8-inch square baking dish and line it with parchment paper. Sieve together the flour, baking powder, salt, ginger, and allspice. In a bowl, mix the butter and brown sugar using an electric mixer. Add the eggs, one at a time, beating well. Add the molasses or treacle and blend well. A little at a time, fold in the flour mixture. Pour the batter into the prepared baking dish. Bake for 50 to 60 minutes, or until the center top of the cake bounces back when gently pressed down. Remove the cake from the oven and allow it to cool in the baking dish. Once it is completely cool, remove it from the dish and store in an airtight container for at least 2 to 3 days. Serve the cake with whipped cream or butter.
Because it stores so well for long periods, this gingerbread cake is also fantastic for bringing in picnics or camping trips. After enduring a long and tiring hike, you can treat yourself and your family or friends with this rewardingly dense and rich English dessert. Camping doesn’t have to be so Spartan with a nice little decadent Yorkshire Gingerbread tucked inside your backpack. Eaten with a shot or glass of single malt whisky from a flask, Yorkshire gingerbread cake makes simple luxury accessible and possible anywhere and anytime.