ginger cake

This is a beautifully spiced and moist ginger loaf cake which is great for Autumnal evenings with a cup of tea. Quick to make, the cake is best left for a couple of days to improve the flavour.

You don’t have to wait for autumn to enjoy this spicy treat of course.

served ginger cake

Spicy Ginger Loaf Cake

5 from 2 votes
Recipe by Janine Moore Course: DessertDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

55

minutes
Calories

230

kcal

This is a beautifully spiced and moist ginger loaf cake which is great for Autumnal evenings with a cup of tea. Quick to make, the cake is best left for a couple of days to improve the flavour.

Ingredients

  • 60 g butter, cubed

  • 100 g golden syrup

  • 25 g black treacle

  • 100 g plain flour

  • 25 g self raising flour

  • 2 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 2 heaped tsp ground ginger

  • 1 tsp mixed spice

  • 100 g caster sugar

  • pinch salt

  • 125 ml milk

  • 1 egg, beaten

  • For the syrup
  • 100 g caster sugar

  • 100 ml water

  • 2 tsp ground ginger

Directions

  • Grease and line a loaf tin leaving the paper sticking up a bit out the top sides.
  • Melt the butter, syrup and treacle in a pan – do not overheat.
  • Sift the flour, salt, spices, baking powder and soda together, mix in the sugar.
  • Measure the milk into a measuring jug then crack your egg into this. Whisk them together using a fork.
  • Pour the melted butter mix into the flour and mix well. When all the ingredients are blended, pour in the milk and egg.
  • Mix to a smooth batter, this will look very runny but don’t worry!
  • Pour the mix into your cake tin and bake in the preheated oven (180c) for about 55 minutes.
  • Once baked test the cake with a skewer, it should come out clean if the cake is baked.
  • Whilst the cake is warm, make the syrup using the caster sugar, 100ml water and the ginger. Simmer for 5 minutes until it thickens slightly.
  • Prick the cake all over with a skewer.
  • Spoon the syrup over the cake. You don’t have to use it all if you think there is too much and it is best to leave the cake in it’s paper at this point.
  • When it has cooled, wrap in the paper and some tin foil.

This cake’s flavour improves with age. Best to leave at least one day until you eat it …. if you can.

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