Ginger loaf cake

This is the perfect Working From Home cake – it goes exceedingly well with a cup of coffee around 10.30am (aka second breakfast) when it’s time for a little something, and its not too, well, cake like, so you don’t feel quite so bad munching it. It’s best eaten the day after it’s made so you need to have some patience or do a bit of forward planning, but as it only takes about 20 minutes to make, followed by 45 minutes in the oven, so long as you have the ingredients it can be whipped up pretty quickly. I see no reason why it couldn’t be made in a round tin either, although you’d need to reduce the cooking time by around a third I’d imagine. It’s yummy.

Ingredients

175g unsalted butter (I used stork)

100g dark brown sugar sugar

75g light brown sugar

175g black treacle

200ml milk

2 large eggs

250g plain flour

1.5 tsp bicarbonate of soda

Pinch of free flowing salt

0.5 tsp mixed spice

3 tsp ground ginger

Method

  1. Heat oven to 180C, grease and line a loaf tin (mine measures about 25cm x 8cm x 10cm ish).
  2. Put the butter, sugars and treacle in a saucepan and heat gently, stirring, until the sugar has completely dissolved, then remove from the heat.
  3. Stir in the milk and mix to combine, then leave until just warm, and only then beat in the eggs so that they don’t scramble.
  4. In a large bowl, sift together the flour, salt, spices, and bicarb and mix well.
  5. Make a well in the centre and stir in the butter/sugar/milk mixture and mix until completely smooth.
  6. Give your bowl a few raps down on the work surface to pop the air bubbles that form, then pour into your prepared loaf tin.
  7. Bake for 45- 50 minutes, it’s ready when a skewer comes out clean (I use a cocktail stick).
  8. Leave to cool completely in the tin, then remove, wrap in baking paper and pop it in a plastic bag and seal it.
  9. It’s hard I know, but try to leave it overnight before you eat it. It’s worth the wait.

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