{Christmas Baking Extravaganza} Gingerbread

The first recipe in my Christmas Baking Extravaganza is a gingerbread. Not gingerbread biscuits as so many of us in South Africa are used to, but real gingerbread. Having never made this before, I did some reading: it seems that many people find traditional gingerbread too strong. I decided to try out two recipes, one more traditional and a second lighter one.

Gingerbread | iwanttobake.com

This recipe comes from The Sugarhit, one of my favourite blogs and I’ve been dying for an excuse to make something from it. And I found it 🙂 This gingerbread has a light ginger flavour and the crumb more similar to a standard cake. If you like ginger, but don’t love it, then this is the gingerbread for you!

Gingerbread | iwanttobake.com Gingerbread | iwanttobake.com

PS. Did I mention it’s SUPER easy to make and requires only one bowl! WIN!

{Christmas Baking Extravaganza} Gingerbread


  • 250g (1 2/3 cup) Flour
  • 1 tsp Bicarbonate of soda (baking soda)
  • 1/2 tsp Baking powder
  • 110g (1/2 cup) Brown sugar
  • 1 1/2 tsp Ground ginger
  • 1 tsp Cinnamon
  • 1/4 tsp Cardamom (optional)
  • 1 Egg
  • 125ml (1/2 cup) Milk
  • 75g Butter, melted
  • 65ml (1/3 cup) Maple syrup


  • Preheat the oven to 200C and prepare a bundt tin either with non-stick spray or using butter and flour.
  • Combine all the dry ingredients (flour, soda, powder and spices) in a large mixing bowl.
  • Whisk the egg, milk, butter and syrup together in a small bowl or jug.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Pour the batter into the bundt tin and bake for 25 - 30 minutes, until a skewer inserted in the cake comes out clean.
  • Allow to cool in the pan for ten minutes, then invert onto a wire rack and allow to cool completely.

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