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!
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
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
95gGolden syrup
95gUnsalted butter
75mlWater
40gChopped dates
40gFinely chopped stem ginger
2Medium free range eggs
2 1/2 tspWhole milk
Utensils
2lb loaf tin
Saucepan
Wooden spoon
Recipe Reviews
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!
