Christmas is over but the time is still right for a lovely spicy cake. Ginger cake, in the form of a loaf cake, rich and moist is ideal for this time of year. For mine I based it on a recipe from Delia Smith, but I have seen basically the same recipe elsewhere too.
The cake is baked in a 2lb loaf tin, which has a paper insert, specifically for such tins. That allows the cake to bake onto the paper and it can stay on there when the cake is stored, helping the cake to retain the moistness that is so redolent of ginger cake.
This is a very easy cake to make and certainly rewards the effort with a sumptuously rich flavour. If the paper liners are not readily available the tin can be lined(I would double line) with parchment paper. As it bakes the kitchen will be filled with a wonderful aroma of spices.
Although I used black treacle and golden syrup these could be swapped out for molasses and corn syrup if people prefer, or already have in their cupboards.
After baking the cake is best stored for 24 hours, in an airtight container, to allow the flavours to fully develop. I didn’t do that, as I needed to taste it for the purposes of my youtube channel. I must say the flavour is simply wonderful. So rich, spicy, moist and almost anything else you can think of.
Although I like to eat the cake just by the slice with nothing else it can be buttered too. It can also be served as a dessert, with custard, ginger sauce, caramel sauce, chocolate sauce or any number of other accompaniments.
- 175g (1 cup+6 tbsp) plain flour
- 75g(6 tsbp) soft dark brown sugar
- 75g(5 tbsp+1 tsp) unsalted butter, cubed
- 75g(1/4 cup)golden syrup(corn syrup would be fine)
- 75g(1/4 cup)black treacle(or molasses)
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg(I used a whole nutmeg and grated 1/4 tsp)
- 1/2 tsp baking soda
- 1 large egg(XL in USA), lightly beaten
- 30ml(2 tbsp) milk
- 75ml(1/4 cup + 1 tbsp)water
- Preheat the oven to 170C/150C Fan/340F
- Place a 2lb loaf paper liner into a 2lb loaf tin(or double line the tin with parchment paper).
- In a large bowl mix the flour and spices together and set aside.
- Add the baking soda to the milk and mix to combine.
- Place the water, butter, sugar, black treacle and golden syrup into a saucepan and heat gently, stirring, until everything is melted and combined. Do not allow this mixture to get any hotter than necessary to melt the butter, and certainly do not allow to boil.
- When the mixture has melted and combined pour it into the flour and spices and mix together, until fully combined.
- Add the egg and mix to combine.
- Add the milk and baking soda and mix to combine.
- Pour the mixture into the paper line(which is in the loaf tin).
- Place in the oven, on a low rack, so that the top on the loaf tin is about level with the middle of the oven.
- Bake for 1 1/4 hours(75 mins) to 1 1/2 hours(90 mins), until the cake is risen and is firm to the touch, The top is likely to crack, this is entirely normal.
- Remove from the oven and allow to cool for 5 minutes before removing from the tin, but leave the paper liner on the cake.
- Allow to cool completely and then place in an airtight container for at least 24 hours before eating.
[…] Ginger Cake is commonly made in the autumn or winter, since they are spiced with the lovely spices often associated with that time of year. However in the UK ginger cake, or ginger loaf is available all year round in the supermarkets. […]