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!
The addition of black treacle adds a real depth of flavour and creates the cake’s gorgeous sticky exterior. If you’ve never made a ginger cake before, you’ve got to give it a go!
Preheat your oven to 180ºC/350ºF/Gas mark 4. Place the spices into the flour and stir.
Ingredients for this step
Self Raising Flour(220g)
Ground cinnamon(1 tsp)
Grated nutmeg(1/4 tsp)
Step 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.
Ingredients for this step
Black treacle(95g)
Silver Spoon Golden Syrup(95g)
Billington's Unrefined Dark Muscovado Sugar(95g)
Unsalted butter (softened)(95g)
Water(75ml)
Step 3
Add the dates and ginger to the syrup mixture and stir.
Ingredients for this step
Chopped dates(40g)
Finely chopped stem ginger(40g)
Step 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.
Ingredients for this step
Whole milk(2 1/2 tsp)
Medium free range eggs(2)
Step 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.
Step 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!
Serving
This cake is better if left for a day or so in a tin wrapped in its lining or parchment, to improve
Ingredients
MetricImperial
For The Loaf
220gSelf Raising Flour
1 tspGround cinnamon
1 tbspGround ginger
1/4 tspGrated nutmeg
95gBillington's Unrefined Dark Muscovado Sugar
95gBlack treacle
95gSilver Spoon Golden Syrup
95gUnsalted butter (softened)
75mlWater
40gChopped dates
40gFinely chopped stem ginger
2Medium free range eggs
2 1/2 tspWhole milk
Utensils
2lb loaf tin
Saucepan
Wooden spoon
Nutritional information per 53g serving
Energy 198cal
Fat 6.5g
of which Saturates 3.8g
Carbohydrates 32g
of which Sugars 20g
Protein 2.7g
Salt 0.25g
3 Baker Ratings
Tastes great, but stated cooking time is way too long, mine was ready in 50 mins at 180.
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There's a lot of sugar in this recipe! Can it be made successfully with less?
Baking Mad
Hello,
The 3 types of sugar in the recipe all give the recipe different qualities. The Muscovado gives depth of flavour, the treacle is used to give a rich, caramel flavour. Finally the golden syrup has a buttery caramel flavour. All of which together make a wonderful combination in a Ginger loaf.
If you wanted to you could try reducing all of the sugars down slightly, but this is not something we have done as we believe it is a lovely balanced bake.
Happy Baking!
