Cakes & Bakes: Ginger stout loaf

Home-made ginger stout loaf sliced | H is for Home

I’ve made a few ginger cakes before, however, this ginger stout loaf is probably the most moist, treacly, dark and delicious of them all!

Porter and black treacle mixture in a saucepan | H is for Home

I’ve had a couple of bottles of Hatherwood Purple Panther porter in the fridge since before Christmas. I’ve not tried them yet, we’re having a Dry January… does cooking with alcohol count as breaking the fast? I’ve only used about a quarter of the bottle, so I’m wondering how to use the leftovers… baking-wise. I’ve used it in the past in chocolate cake and bread, so perhaps something different this time. What do you recommend?

Jar of Opies stem ginger in syrup | H is for Home Mixing bowl with sugars and chopped ginger | H is for Home

I’ve halved the original recipe, which is a Bundt cake that serves 12. It called for 3 large eggs. How do you halve 3 eggs? Well, I whisked up the 3 eggs and poured half of the mixture into the batter. I used the other half in a frittata for lunch… waste not, want not!

Ginger stout loaf batter in a lined loaf tin | H is for Home Cooked ginger stout loaf in a lined loaf tin | H is for Home

We’ve had lots of cold, damp, misty, murky weather of late. This rich, warming cake – served alongside a nice strong cup of tea – or with some piping hot custard – is the perfect antidote.

Click here to save the recipe to Pinterest if you want to try the recipe soon!

Ginger stout loaf
Serves 8
Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 120ml/8 fl oz stout/porter
  2. 6tbsp molasses
  3. 3tbsp ginger in syrup, chopped finely
  4. 2 medium-sized eggs, at room temperature
  5. 1tsp vanilla extract
  6. 100g/½ Muscovado sugar
  7. 100g/3½ Demerara sugar
  8. 100ml/3½ fl oz vegetable oil
  9. 125g/4½oz plain flour
  10. ¼ teaspoon baking soda
  11. ½tbsp ground ginger
  12. ½tsp cinnamon
  13. ¼ tsp ground cloves
  14. ¼ tsp freshly grated nutmeg
  15. ¼ tsp freshly ground black pepper
  16. ¼ tsp allspice
  17. ¼ teaspoon fine sea saltHome-made ginger stout loaf ingredients
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Instructions
  1. Heat oven to 175ºC/350ºF/gas mark 4
  2. Grease & line a 1kg/2lb loaf tin with parchment paper
  3. Pour the stout and molasses into a medium-sized saucepan, bring to a simmer, stirring to combine. Remove from the heat, set aside and allow to cool
  4. In a large mixing bowl, combine the chopped ginger, eggs, vanilla extract, Muscovado sugar and Demerara sugar until the mixture is no longer gritty
  5. Slowly add the oil, mixing all the while
  6. Slowly add the stout mixture and mix until well combined
  7. Carefully add the dry ingredients in two parts, mixing well in between each addition.
  8. Pour the batter into the prepared tin
  9. Bake for 45-55 minutes, or until a skewer inserted into the middle comes away clean
  10. Cool in the tin for 15 minutes before removing and allowing to cool completely on a wire rack
Notes
  1. Serve warm with custard or allow to cool completely before topping with cream cheese icing
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Adapted from New York Times
Adapted from New York Times
H is for Home Harbinger http://hisforhomeblog.com/

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
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Sticky ginger loaf

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Slice of home-made sticky ginger loaf

Every week I bake Justin a fresh ‘cake to have with a cup of tea at about 3 o’clock’.

Sticky ginger loaf dry ingredients

I usually make something I haven’t tried before so that I can use it as the week’s Cakes & Bakes post.

butter, sugar and syrups in a saucepan

melted butter, sugar and syrups in a saucepan

Today it’s the turn of the sticky ginger loaf. It’s similar to McVitie’s Original Jamaica Ginger Cake oozing with Lyle’s Golden Syrup and Black Treacle.

melted mixture pouring into the dry mixture

adding egg to the sticky ginger loaf mixture

I’ve topped mine with runny ginger icing and sprinkled the top with finely chopped stem ginger.

Uncooked home-made sticky ginger loaf

Uncooked home-made sticky ginger loaf

This tasty, old fashioned cake is quick to make; you’ll probably already have all the ingredients in your store cupboard. It’s perfect if you suddenly realise (like I did) that you’ve run out of ‘cake to have with a cup of tea at about 3 o’clock’!

Home-made sticky ginger loaf

Sticky ginger loaf
For the cake
  1. 225g/8oz self-raising flour
  2. 1tsp bicarbonate of soda
  3. 1tsp ground ginger
  4. 1tsp ground cinnamon
  5. 115g/4oz butter
  6. 115g/4oz demerara sugar
  7. 115g/4oz black treacle
  8. 115g/4oz golden syrup
  9. 250ml/9floz milk
  10. 85g/3oz stem ginger in syrup, finely chopped
  11. 1 egg
For the icing
  1. 80g/3oz icing sugar, sieved
  2. 2tbs stem ginger syrup
  3. 10g/⅓oz stem ginger, finely choppedSticky ginger loaf ingredients
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For the cake
  1. Preheat the oven to 180°C/350°F/gas mark 4
  2. Grease a 900g/2lb loaf tin
  3. Sieve the flour, bicarbonate of soda & ground spices into a large mixing bowl
  4. Melt the butter, demerara sugar, treacle and syrup over a low heat, until all the sugar has dissolved. Stir in the milk
  5. Add the finely chopped stem ginger to the flour mixture, pour in the melted ingredients, stir thoroughly
  6. Add the egg and combine before pouring the batter into the tin
  7. Bake for 50-60 minutes or until an inserted skewer comes away clean
  8. Allow to cool completely before turning out onto a wire cooling rack
For the icing
  1. Mix the sugar with 2tbs of ginger syrup to form a runny icing (add a tsp of water if necessary)
  2. Drizzle over the top of the cake before sprinkling with the finely chopped stem ginger (or crystallized ginger if you have it)
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Adapted from Flora
Adapted from Flora
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Pear and ginger cake

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Home-made pear and ginger cake | H is for Home #recipe #cake #baking #gingercake #pears #upsidedowncake

Temperatures have fallen this week and the local sycamore trees are getting the tell-tale tar spots on their leaves. Two clues to the onset of autumn. Autumn makes us crave more warming, hearty foods – porridge for breakfast, shepherd’s pie for dinner. This week’s Cakes & Bakes item falls into this category. It’s Rose Prince‘s pear and ginger cake taken from a recent issue of the Telegraph Magazine.

Pear and ginger cake

Serving Size: serves 8

Pear and ginger cake

Those who know Rose Prince's cake-making will be accustomed to the boiling method that she uses for fruit and spice cakes – it ensures an edge with a lovely chewiness and a soggy inner crumb. Eat this cake with mature cheddar cheese, after a long Sunday lunch.You will need a 20cm square cake tin with a loose base, or a similar 25cm round tin. Prepare the tin by buttering it well, then lining with baking parchment and buttering it again – generously.

Ingredients

  • 2 tbsp demerara sugar
  • 2-3 pears (depending on your pan), peeled, cored & halved
  • 180g unsalted butter
  • 180g soft brown sugar
  • 90g golden syrup
  • 90g black treacle
  • 2 level tsps ground ginger
  • 3 eggs, beaten
  • 270g ground almonds
  • 90g plain flour
  • ¾ tsp bicarbonate of soda

Instructions

  1. Preheat the oven to 170ºC/340ºF/Gas mark 3½
  2. Sprinkle the demerara sugar evenly over the base of the cake tin, then place the pears, core facing down, in the tin. Set to one side while you make the batter
  3. Put the butter, sugar and both the syrups into a large saucepan together with two tablespoons of water and bring the mixture to the boil. Boil over a medium heat for 3 minutes then remove the pan from the heat and set it aside to cool for 10-15 minutes
  4. Mix in the ground ginger, then the beaten egg, and beat well
  5. Stir in the ground almonds
  6. Sift in the flour together with the bicarbonate of soda
  7. Mix everything together well, then immediately spoon the mixture into the cake tin over the pear halves, without disturbing their arrangement if possible
  8. Bake for 50-70 minutes, until the cake feels firm when pressed
  9. Turn the heat down to 160ºC/320ºF/gas mark 3 if the surface or edges begin to look too dark
  10. Allow to cool, then turn out on to a board or flat plate/platter
  11. Serve cut into thick slices
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