About the bake
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!
If you loved our ginger loaf cake, we think you'll enjoy our gingerbread cinnamon cupcakes.
Method
Step 1:
Preheat your oven to 180ºC/350ºF/Gas mark 4. Place the spices into the flour and stir.
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.
Step 3:
Add the dates and ginger to the syrup mixture and stir.
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.
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
For The Loaf
- 220g Self Raising Flour
- 1 tsp Ground cinnamon
- 1 tbsp Ground ginger
- 1/4 tsp Grated nutmeg
- 95g Billington's Unrefined Dark Muscovado Sugar
- 95g Black treacle
- 95g Golden syrup
- 95g Unsalted butter
- 75ml Water
- 40g Chopped dates
- 40g Finely chopped stem ginger
- 2 Medium free range eggs
- 2 1/2 tsp Whole milk
Utensils
- 2lb loaf tin
- Saucepan
- Wooden spoon
Recipe Reviews
Tastes great, but stated cooking time is way too long, mine was ready in 50 mins at 180.
There's a lot of sugar in this recipe! Can it be made successfully with less?
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!
Lovely cake. Was ready in 40 minutes at 160c fan.
Ingredients
For The Loaf
- 220g Self Raising Flour
- 1 tsp Ground cinnamon
- 1 tbsp Ground ginger
- 1/4 tsp Grated nutmeg
- 95g Billington's Unrefined Dark Muscovado Sugar
- 95g Black treacle
- 95g Golden syrup
- 95g Unsalted butter
- 75ml Water
- 40g Chopped dates
- 40g Finely chopped stem ginger
- 2 Medium free range eggs
- 2 1/2 tsp Whole milk
Utensils
- 2lb loaf tin
- Saucepan
- Wooden spoon