I'm looking for a recipe for gingebread cake that doesn't require molasses or treacle. Brown sugar is fine. I hate messing with molasses. I hate measuring it, I hate cleaning it up, when I do measure it I usually end up wearing at least some of it. I've sworn it off and no longer keep it in my pantry and I'm much happier as a result :D.

I have this recipe for cookies, but I'm looking for something a bit more cake-like:

http://www.food.com/recipeprint.do?rid=343321

http://www.yummly.com/recipe/English-Gingerbread-Cake-441558?columns=5&position=2%2F63

http://www.yummly.com/recipe/Gingerbread-Cake-441412?columns=5&position=32%2F59

http://allrecipes.com/recipe/boscobel-beach-ginger-cake/

Google is a wonderful tool.  That's how I found these 3 recipes.  I'm sure there are many more.

Happy Baking.

ANo syrup in ginger bread! Not sure how it would taste. Measuring syrup like molasses firstly grease the bowl and the spoon. Remove the lid and stand the container in hot water to heat the syrup. B put the bowl on your scales and pour syrup into the bowl halt the pour using the spoon . The grease prevents sticky mess and you keep the great flavour.

I did try searching before i asked. Google can be very fussy about negatives, even with a minus sign for the words you don't want.

Dark brown sugar has plenty of molasses in it (for flavor), and it's easy to measure and clean up after using. I know how to measure molasses. I just _hate_ doing it.

It turns out to be a moot point as my husband said he refuses to eat gingerbread (thankfully before I decided to make it). I guess that means more candied ginger for me and flipping through the recipes for another bland dessert. Why do Australians reject food with any flavor at all?