Sticky ginger loaf
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)
