Ginger Loaf Cake by Juliet Sear

  • Total Time

    1h 45m
    • Prep Time

      15m
    • Bake Time

      1h 30m
  • Serves

    14 Slices
  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian

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This ginger loaf cake is packed with flavour and heat. The Billington's unrefined sugar adds a depth of flavour unparallel which compliments the other ingredients perfectly. Perfect with a cup of tea! 

Method

  1. Preheat your oven to 180ºC/350ºF/Gas mark 4. Place the spices into the flour and stir.

    • 200g Self Raising Flour
    • 1tsp Ground Cinnamon
    • 0.25tsp Nutmeg, grated
  2. Measure the black treacle, golden syrup, dark muscovado sugar and butter into a saucepan with 75ml of water, heat and gently stir until thoroughly melted, do not boil.

    • 95g Black Treacle
    • 95g Golden Syrup
    • 95g Unrefined Dark Muscovado Sugar (We Like Billington's)
    • 95g Unsalted Butter
    • 75ml Water
  3. Add the dates and ginger to the syrup mixture and stir.

    • 40g Chopped Dates
    • 40g Finely Chopped Stem Ginger
  4. Next add the syrup mixture to the flour and spices, beating well with a wooden spoon, and when the mixture is smooth, beat in the eggs one at a time. Add the milk and beat again to mix.

    • 2½tbsp Whole Milk
    • 2 Medium Free Range Eggs
  5. Now pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1¼–1½ hours until it’s well-risen and firm to the touch.

  6. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.

    Serve sliced with butter and a cuppa!

    Top Tip: Serving

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