Ginger Loaf Cake
Ginger loaf cake is a moist, richly spiced dark loaf cake, perfect with a cuppa. It's a bit sticky and glossy and an absolute delight!You'll need a large loaf pan. Loaf pan sizes are usually described in terms of the volume, rather than the dimensions because there's lots of variability. My loaf pan is 1.8L litre capacity. If you have a loaf pan, but aren't sure what size it is, you can check quite easily. Set your loaf pan on weighing scales, tare (zero it) to read zero weight. Fill with water and remeasure. The weight in grams will be the volume it holds.
Servings: 12
Ingredients
- butter (for greasing)
- 225 g unsalted butter
- 335 g golden syrup
- 300 g plain flour
- Teaspoon bicarbonate of soda
- Teaspoon baking powder
- 1 ½ Tablespoons ground ginger
- ½ teaspoon mixed spice
- ½ teaspoon grated nutmeg
- Teaspoon ground cinnamon
- 200 g soft dark brown sugar
- 2 eggs
- 250 ml milk
Instructions
- Preheat Oven - to 150°C
- Prepare Pan - grease loaf tin with butter and line across two opposite sides and the base with baking paper.butter
- Butter & Syrup - weigh the syrup and butter directly into a measuring jug/bowl and melt in the microwave. Allow to cool down a little while you get the dry ingredients ready.335 g golden syrup225 g unsalted butter
- Dry Ingredients – sieve the flour, bicarb, baking powder and spices straight into a large bowl, big enough to take all the ingredients. Stir though the sugar. This sugar tends to clump (and is too wet to be sifted). You can bring any lumps to the surface by shimmying the bowl vigorously from side to side and rub these between your hands. Don't worry if you can't get them all.300 g plain flourTeaspoon bicarbonate of sodaTeaspoon baking powder1 ½ Tablespoons ground ginger½ teaspoon mixed spice½ teaspoon grated nutmegTeaspoon ground cinnamon200 g soft dark brown sugar
- Wet Ingredients – lightly whisk the eggs in a bowl and add the milk. Slowly pour this into the cooled butter & syrup mix and combine.2 eggs250 ml milk
- Combine Wet & Dry – set the bowl with the dry ingredients on a tea towel on the work surface to stop it moving around. Make a well in the centre. Pour in the wet ingredients. Working from the inside out, use a hand whisk to gradually incorporate the dry ingredients into the wet. This method will help limit lumps in the batter.
- Bake – pour the batter into the prepared loaf tin. Bake for about 1 hour and 10 minutes, or until a skewer inserted into the middle comes out clean.
- Cool & Store - allow to cool in the tin before lifting out. Wrap closely in baking paper, then foil. Keep in a cool, dry place (not the fridge) for up to a few days before serving.