Gingerbread you can make at the last minute. Just fast, tasty, soft and sweet.
Jam makes it moist, huh
- 2.5 cups of wheat flour
- 1.5 cups powdered sugar
- 1 packet of vanilla sugar
- 2 teaspoons of cocoa
- 40 g gingerbread spice
- 1 teaspoon of soda
- 2 tablespoons of liquid honey
- 1 cup of milk
- 20 grams of plum jam
- 12 grams of melted butter
- 0.5 cups of raisins
- 3 eggs
Preheat the oven to 175 degrees C. Prepare the form: grease with butter and sprinkle with breadcrumbs.
Sift the flour, baking soda, powdered sugar, cocoa and gingerbread spice into a bowl. In a separate bowl, mix milk, jam and melted butter with honey.
Combine the ingredients of both bowls.
Beat the eggs with the vanilla sugar until fluffy. Slowly add to the batter and mix gently. Add the raisins at the end.
Place the dough in the cake mold at about 2/3 of the height. If there is any left over, you can put it in smaller cupcakes.
Bake for about 70 minutes or until a toothpick comes out clean. After baking, remove from the mold and cool.
Decorate as you like.