Laurie Colwin’s Damp Gingerbread

December  7, 2015
6 Ratings
Photo by Bobbi Lin
Author Notes

This recipe comes from More Home Cooking (Haper Perennial, 1995).

Of it Colwin wrote: “After a while I began to long for something new, and in another English book, Delia Smith’s Lindsay-Jean Hard

  • Makes one 9-inch round cake
  • 9 tablespoons butter
  • 1 1/2 cups (12 ounces) Lyle's Golden Syrup
  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 1 cup milk
In This Recipe
  1. Heat the oven to 350° F.
  2. Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment paper.
  3. In a small saucepan, melt the butter with the Lyle’s Golden Syrup.
  4. Into a bowl, sift the flour, salt, baking soda, ground ginger, ground cloves, and cinnamon.
  5. Pour the syrup and melted butter onto the dry ingredients and mix well.
  6. Add the egg and the milk and beat well. The batter will be very liquidy, not to worry.
  7. Pour the batter into the prepared pan and bake for about 50 to 55 minutes. The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs. Cool the cake in the pan for 10 minutes before turning out.

See what other Food52ers are saying.

  • tastysweet
  • Regine
  • Margaret Brown
    Margaret Brown
  • Gary schocker
    Gary schocker
  • Meg Nicholson
    Meg Nicholson
I like esoteric facts about vegetables and think ambling through a farmers market is a great way to start the day. My first cookbook, available now, is called Cooking with Scraps.