Yorkshire Recipes


Wakefield Gingerbread

Teetotal cake makers look away now, as I couldn’t resist this recipe when I saw the instruction, ‘Add 1 dessertspoon of brandy’.  It may be imagination, but a touch of brandy gives a flavour boost to a cake, particularly a gingerbread.  For even better results, soak the peel overnight in the brandy before adding it to the mix.


  • 11 oz (300g) self-raising flour
  • 5 oz (140g) butter, softened
  • 5 oz (140g) castor sugar
  • 2 teaspoons ground ginger
  • 2 oz (55g) chopped mixed peel
  • 4 oz (100g) golden syrup
  • 1 dessertspoon brandy


  1. Pre-heat oven to 350F/gas mark 4
  2. Grease and line an 8 inch square shallow cake tin
  3. Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs.
  4. Add the sugar, ground ginger, mixed peel, and mix together
  5. Warm the syrup with the brandy in a pan over a low (or alternatively you could soak the peel overnight in the brandy). Add to the mixture and mix it well in to a soft consistency.
  6. Spoon it into the tin and bake for between 90 minutes to 2 hours or until a skewer inserted comes out clean.
  7. Cut into squares when cold. Keeps well in a tin, and can be frozen.

Source:  adapted from ‘Favourite Yorkshire Teatime Recipes – Traditional Country Fare’ (no date) Published by J. Salmon Ltd.

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