Gingerbread cake


  • Weet-Bix™, finely crushed
  • 1 1/2 cups wholemeal self-raising flour
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup boiling water
  • 1/4 cup molasses or treacle
  • 1/3 cup brown sugar
  • 1/3 cup olive oil or vegetable oil

To decorate, optional

  • 2 Tbsp pomegranate seeds
  • 2 tsp icing sugar


  1. Preheat oven to 180°C. Line base and two sides of a 20 cm cake tin with a strip of baking paper.
  2. Combine Weet-Bix, flour, spices, and salt in a large bowl. Stir well.
  3. In a jug, whisk together boiling water and molasses. Add brown sugar and oil and whisk again. Add wet ingredients to dry and stir to just combine.
  4. Transferred batter into prepared tin. Bake 20 – 25 minutes until a toothpick inserted into the centre of the cake comes out clean.
  5. Cool in tin for 10 minutes, then turn out onto a rack to cool completely. Dust with icing sugar and scatter over pomegranate seeds to serve.

Recipe and image kindly provided by Sanitarium.

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