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Ginger Loaf Cake by Juliet Sear

Celebrity recipe

2 Reviews

  • Vegetarian

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! 

145Total Time
15Prep Time
130Bake Time
14Slices
Easy

Method

  1. Step 1:

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

  2. 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.

  3. Step 3:

    Add the dates and ginger to the syrup mixture and stir.

  4. 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.

  5. 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.

  6. 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

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