Cakes & Bakes: Ginger loaf

Slice of home-made ginger loaf and cup of tea | H is for Home

This week’s Cakes & Bakes recipe is a low effort to high reward ginger loaf cake. There are quite a few ingredients, but its a simple case of combining the dry, the wet, then mixing them together – and popping it in the oven.

Tins of Lyle's Golden Syrup and Black Treacle | H is for Home

The aromas emanating from the kitchen as it baked were amazing.

Pouring ginger loaf batter into lined cake tin | H is for Home

And after less than an hour a moist, very flavoursome loaf cake emerged.

Sliced home-made ginger loaf | H is for Home

It’s a perfect afternoon cake. A cup of tea and slice of this will satisfy the most extreme 4 o’clock peckishness. And it keeps very well too, so there’ll be plenty of days to enjoy it – unless you actually let someone else have some too!

Ginger loaf
Serves 8
Cook Time
50 min
Cook Time
50 min
Ingredients
  1. 225g/8oz self-raising flour
  2. 1 tsp bicarbonate of soda
  3. 1 tbsp ground ginger
  4. 1 tsp ground cinnamon
  5. 1 tsp ground nutmeg
  6. 1 tsp ground mixed spice
  7. 115g/4oz butter, chilled & diced
  8. 115g/4oz black treacle
  9. 115g/4oz golden syrup
  10. 115g/4oz dark brown Muscovado sugar
  11. 275ml/9½fl oz milk
  12. 1 egg
  13. 75g/2½oz crystalised or stem ginger in syrup, finely slicedHome-made ginger loaf ingredients
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Instructions
  1. Pre heat the oven to 180ºC/350ºF/Gas mark 4 and line a 1kg/2lb loaf tin with baking parchment
  2. In a large mixing bowl, sift together the flour, bicarbonate of soda, ginger, cinnamon and mixed spice
  3. Add the diced butter and lightly rub into the dry mixture
  4. Pour the treacle and golden syrup into a small saucepan and warm gently until melted and runny but not hot. Set aside until lukewarm
  5. In another larger saucepan, add the sugar and milk and heat gently, stirring well to dissolve the sugar. Set aside until lukewarm
  6. Whisk the milk into the flour mixture, quickly followed by the treacle mixture and the egg
  7. Add the ginger pieces and stir through before pouring the mixture into the prepared loaf tin
  8. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean
  9. Allow to cool in the tin on a wire rack before turning out
Notes
  1. Serve warm or cold within 1 week
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Adapted from The Great British Book of Baking: 120 Best-loved Recipes from Teatime Treats to Pies and Pasties
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