Why is my gingerbread rubbery?

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Suziekettles

Why is my gingerbread rubbery?

Following on from my last post for cakes that travel well.....Made Nigella's Guinness gingerbread, fulll of lovely ingredients,but family have all said the same thing - it's nice but rubbery! It took just over an hour to cook at fan 150, tried to get it out several times, although the top sprung back and was firm to touch, scewer was still covered in raw cake mixture. I used the recommended size tin. Any ideas where I've gone wrong? Thinking back, my experience using bicarb is that i don't get the best texture from it???

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sam from worthing

rubbery gingerbread.


mine too is always a tad gooey - but i have found it improves after being wrapped in greaseproof or silicone paper then tin foil after 3-4 days, rather than eaten more or less straigt away.

 
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