Sticky Ginger Loaf Cake

In the 19th century ginger cake became very popular in British culture. Victorian bakers created ginger loaves creating a rich spiced cake. Historically the flavour comes from ground ginger, dark sugar and black treacle.

My version has both ground ginger and stem ginger in it and is a really tasty ginger cake. If you keep the cake for a few days wrapped in parchment and foil the taste and texture will get even better!!!

Gingerbread is perfect on a cold day with a cup of tea or warm with some custard. The cake is really light and sticky and one slice is never enough!

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To start pre-heat the oven to 160 degrees centigrade (140 fan). Then line and grease a 2lb loaf tin.

In a medium sized pan put the butter, dark brown sugar, black treacle and golden syrup.

On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.

In a measuring jug put the milk and eggs and mix together with a fork.

In a large bowl put the flour, baking powder, ground ginger and chopped stem ginger.

Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.

Pour the batter into the prepared tin.

Then bake for 55-60 minutes or until a cake tester comes out clean.

Use approx 2 Tbsp of golden syrup and brush on the top of the hot cake and then leave to cool.

Sticky Ginger Loaf

Sarah’s servings: 12

Sarah’s skill: Easy

Baking time: 55-60 minutes

Ingredients:

125g unsalted butter

60g soft dark brown sugar

100g golden syrup

100g black treacle

225g self raising flour

1 tsp baking powder

2 tsp ground ginger

2 pieces stem ginger, finely chopped

2 large eggs

150ml milk

2 tbsp golden syrup (for glazing)

Method:

1. Pre-heat the oven to 160°C (140°C fan).

2. Line and grease a 2lb loaf tin with baking parchment.

3. In a medium sized pan put the butter, soft dark brown sugar, black treacle and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.

4. In a measuring jug put the milk and eggs and mix together with a fork.

5. In a large bowl put the flour, baking powder, ground ginger and stem ginger.

6. Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.

7. Pour the mixture into the prepared loaf tin.

8. Bake for 55-60 minutes or until a cake tester comes out clean.

9. Take two tablespoons of golden syrup and brush on the top of the hot cake and then leave to cool.

Equipment Used

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Sarah’s extra slice…….

This cake actually gets better and stickier after a few days if you can leave them that long!

It tastes great warm with custard too!!