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
220gSelf Raising Flour
1 tspGround cinnamon
1/4 tspGrated nutmeg
1 tbspGround ginger
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
95gBlack treacle
95gSilver Spoon Golden Syrup
95gBillington's Unrefined Dark Muscovado Sugar
95gUnsalted butter (softened)
75mlWater
Step 3
Add the dates and ginger to the syrup mixture and stir.
Ingredients for this step
40gChopped dates
40gFinely chopped stem ginger
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
2 1/2 tspWhole milk
2Medium free range eggs
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
4 Baker Ratings
Love this?
Tastes great, but stated cooking time is way too long, mine was ready in 50 mins at 180.
