Cakes & Bakes: Ginger stout loaf

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!

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?

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!

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

2018-01-10 13:12:19

Serves 8

Cook Time

45 min

Cook Time

45 min

Ingredients

120ml/8 fl oz stout/porter
6tbsp molasses
3tbsp ginger in syrup, chopped finely
2 medium-sized eggs, at room temperature
1tsp vanilla extract
100g/½ Muscovado sugar
100g/3½ Demerara sugar
100ml/3½ fl oz vegetable oil
125g/4½oz plain flour
¼ teaspoon baking soda
½tbsp ground ginger
½tsp cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
¼ tsp freshly ground black pepper
¼ tsp allspice
¼ teaspoon fine sea salt

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Instructions

Heat oven to 175ºC/350ºF/gas mark 4
Grease & line a 1kg/2lb loaf tin with parchment paper
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
In a large mixing bowl, combine the chopped ginger, eggs, vanilla extract, Muscovado sugar and Demerara sugar until the mixture is no longer gritty
Slowly add the oil, mixing all the while
Slowly add the stout mixture and mix until well combined
Carefully add the dry ingredients in two parts, mixing well in between each addition.
Pour the batter into the prepared tin
Bake for 45-55 minutes, or until a skewer inserted into the middle comes away clean
Cool in the tin for 15 minutes before removing and allowing to cool completely on a wire rack

Notes

Serve warm with custard or allow to cool completely before topping with cream cheese icing

By The Marrow in the West Village

Adapted from New York Times

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

Cakes & Bakes: Ginger loaf

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.

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

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

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

The Great British Book of Baking: 120 Best-loved Recipes from Teatime Treats to Pies and Pasties

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Cook Time 50

Course Dessert

Cuisine British

Servings 8

Ingredients

225 g/8oz self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground mixed spice
115 g/4oz butter chilled & diced
115 g/4oz black treacle
115 g/4oz golden syrup
115 g/4oz dark brown Muscovado sugar
275 ml/9½fl oz milk
1 egg
75 g/2½oz crystalised or stem ginger in syrup finely sliced

Instructions

Pre heat the oven to 180ºC/350ºF/Gas mark 4 and line a 1kg/2lb loaf tin with baking parchment
In a large mixing bowl, sift together the flour, bicarbonate of soda, ginger, cinnamon and mixed spice
Add the diced butter and lightly rub into the dry mixture
Pour the treacle and golden syrup into a small saucepan and warm gently until melted and runny but not hot. Set aside until lukewarm
In another larger saucepan, add the sugar and milk and heat gently, stirring well to dissolve the sugar. Set aside until lukewarm
Whisk the milk into the flour mixture, quickly followed by the treacle mixture and the egg
Add the ginger pieces and stir through before pouring the mixture into the prepared loaf tin
Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean
Allow to cool in the tin on a wire rack before turning out. Serve warm or cold within 1 week

Keyword cake, ginger, loaf cake, tea loaf

Cakes & Bakes: Sticky ginger loaf

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

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

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.

I’ve topped my sticky ginger loaf cake with runny ginger icing and sprinkled the top with finely chopped stem ginger.

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”!

Sticky ginger loaf

Flora

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Course Dessert

Cuisine British

Ingredients

For the cake

225 g/8oz self-raising flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
115 g/4oz butter
115 g/4oz demerara sugar
115 g/4oz black treacle
115 g/4oz golden syrup
250 ml/9floz milk
85 g/3oz stem ginger in syrup finely chopped
1 egg

For the icing

80 g/3oz icing sugar sieved
2 tbs stem ginger syrup
10 g/⅓oz stem ginger finely chopped

Instructions

For the cake

Preheat the oven to 180°C/350°F/gas mark 4
Grease a 900g/2lb loaf tin
Sieve the flour, bicarbonate of soda & ground spices into a large mixing bowl
Melt the butter, demerara sugar, treacle and syrup over a low heat, until all the sugar has dissolved. Stir in the milk
Add the finely chopped stem ginger to the flour mixture, pour in the melted ingredients, stir thoroughly
Add the egg and combine before pouring the batter into the tin
Bake for 50-60 minutes or until an inserted skewer comes away clean
Allow to cool completely before turning out onto a wire cooling rack

For the icing

Mix the sugar with 2tbs of ginger syrup to form a runny icing (add a tsp of water if necessary)
Drizzle over the top of the cake before sprinkling with the finely chopped stem ginger (or crystallized ginger if you have it)

Keyword cake, ginger, loaf cake, tea loaf

Cakes & Bakes: Pear and ginger cake

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

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.

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Ingredients

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

Instructions

Preheat the oven to 170ºC/340ºF/Gas mark 3½
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
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
Mix in the ground ginger, then the beaten egg, and beat well
Stir in the ground almonds
Sift in the flour together with the bicarbonate of soda
Mix everything together well, then immediately spoon the mixture into the cake tin over the pear halves, without disturbing their arrangement if possible
Bake for 50-70 minutes, until the cake feels firm when pressed
Turn the heat down to 160ºC/320ºF/gas mark 3 if the surface or edges begin to look too dark
Allow to cool, then turn out on to a board or flat plate/platter
Serve cut into thick slices