Sticky Ginger Loaf

Sticky Ginger Loaf

It was my Gran’s 90th Birthday last weekend and I was asked to make a selection of cakes/brownies for a crowd of 60. I also knew that a few other people were baking things so I just went for a couple of things instead of the 3 or 4 my mum asked me for (surprise, surprise there was way too much). I decided to make my usual batch of triple chocolate brownies and a couple of sticky ginger loaves.

Sticky Ginger Loaf

I’ve been looking for a really good ginger cake recipe for ages. I’ve tried a few over the last 6 or so months to no avail. They’ve either been too dry or not sticky enough. I think I’ve finally nailed it. This recipe is beautifully moist and sticky. With heaps of ginger and really dark colour. I added some crystallised ginger to give it an extra hit. Both this

Sticky Ginger Loaf

Both the loaves and the brownies went down really well, as did the other bakes. My cousin, who runs a cake decorating company in her spare time, made a very impressive 4 tiered cake as the centre piece.

Sticky Ginger Loaf

I’m also trying out some new photo editing software, let me know what you think.

Sticky Ginger Loaf
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 115g butter, cut into cubes, plus extra for greasing
  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml whole milk
  • 85g crystallised ginger
  • 1 egg
Instructions
  1. Preheat the oven to 180ºC (160ºC fan assisted). Grease/line the greaseproof paper.
  2. Mix the flour with the bicarb and the spices. Rub the butter into the flour with your hands until it resembles coarse breadcrumbs.
  3. Mix the sugar, milk, treacle and syrup in a saucepan over a low to medium heat. Stir gently until the sugar is completely dissolved then turn up the heat and bring it to just below boiling point.
  4. Add the ginger to the flour mix, pouring in the treacle mixture stirring constantly with a wooden spoon. Once this is combined, beat in the egg and mix until it’s combined. Resembling a thick pancake batter.
  5. Pour into the prepared tin and bake for 50 minutes to an hour. Until a toothpick inserted into the centre comes out clean. Leave to cool in the tin on a rack until it’s completely cool.
  6. I then added a lime drizzle, but you could add a lemon one if you wished.

Sticky Ginger Loaf

2 thoughts on “Sticky Ginger Loaf

  1. This looks delicious! My mum always used to bake a ginger cake to have on Bonfire Night before we went out to see the local fireworks display! She would make homemade custart too to pou over it and we would eat it hot! Ahhhh I can almost smell it now and the ingredients she used look very similar to yours! So my plan for this Bonfire night is to make a ginger cake too using your recipe! Thank you! I will even make my own custard too!

  2. Oh we make a similar recipe, has to be moist and sticky, wrapping in foil for a few days make it even more glorious. My Granny’s recipe is the one I use, she is 95 next month and I bake for her now as I live with her, so glad she taught me well. That looks so good.

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