The ultimate ginger loaf cake

Name: The ultimate ginger loaf cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 10
Cuisine: British recipes
Ingredients: 175g unsalted butter, diced, plus extra for greasing; 175g light muscovado sugar; 175g black treacle; 200ml whole milk; 2 large free-range eggs, beaten; 250g plain flour; 1½ tsp bicarbonate of soda; ½ tsp mixed spice; 2 tsp ground ginger

Easy
May 2011

Easy
May 2011

Test kitchen approved

Serves 10
Hands-on time 20 min, oven time 50 min

Soft, squidgy and loaded with spice, our ultimate ginger loaf cake recipe makes a tempting teatime treat. The addition of black treacle adds real depth of flavour and creates the cake’s wonderful sticky exterior. If you’ve never made a ginger cake before, you’ve got to give it a go!

Or take this classic bake up a notch with our date and ginger cake with a caramel glaze.

Nutrition: per serving

Calories: 356kcals
Fat: 17g (10.4g saturated)
Protein: 4.9g protein
Carbohydrates: 50.2g (29.3g sugar)
Fibre: 1g
Salt: 0.4g

Nutrition: per serving

Calories: 356kcals
Fat: 17g (10.4g saturated)
Protein: 4.9g protein
Carbohydrates: 50.2g (29.3g sugar)
Fibre: 1g
Salt: 0.4g

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Ingredients

175g unsalted butter, diced, plus extra for greasing
175g light muscovado sugar
175g black treacle
200ml whole milk
2 large free-range eggs, beaten
250g plain flour
1½ tsp bicarbonate of soda
½ tsp mixed spice
2 tsp ground ginger

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 1.5kg loaf tin.
Melt together the butter, sugar and treacle, stirring until the sugar has dissolved. Remove from the heat and stir in the milk. Set aside to cool until lukewarm, then beat in the eggs.
Sift the flour, bicarbonate of soda, spices and a pinch of salt into a large bowl, then make a well in the centre. Pour in the milk mixture and stir to make a smooth batter. Give the bowl a sharp rap on a work surface to get rid of any air bubbles.
Pour the batter into the tin, then bake for 45-50 minutes until a skewer comes out clean. Don’t open the door before 40 minutes has passed as your cake will almost certainly sink in the centre.
Leave to cool in the tin, then turn out. Wrap in baking paper, then cling film. Store overnight or for up to 1 week before serving.