Sticky Ginger Loaf Cake
This sticky ginger loaf cake or Jamaica ginger is rich, moist and feeds a crowd. Delicious as a cake or enjoy hot as a pudding with custard!
Prep
10 min
Cook
45 min
Servings
12
Nutrition Facts
Per serving
189
Calories
3g
Protein
1g
Fat
41g
Carbs
Ingredients
- 200 g plain flour
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon bicarbonate of soda
- 100 g butter
- 100 g golden syrup
- 140 g treacle
- 100 g dark soft brown sugar
- 2 eggs
- 80 ml milk
- 50 g crystallised ginger
Instructions
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Line the loaf tin with a liner or baking parchment.
Chop the crystallised ginger into small pieces and set aside.
Mix all the dry ingredients into a bowl and make a well in the middle for the liquid.
Put the syrup, treacle, butter and sugar into the saucepan over a low to medium heat and stir using a wooden spoon until the ingredients melt together. Remove from the heat.
Pour the syrup mix into the well in the flour and stir from the middle to make a batter. Stir in the ginger pieces.
Beat the eggs with the milk and stir in.
Pour the mixture into the prepared tin.
Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Let the cake rest in the tin for 10 minutes, and then lift the cake out to cool on a rack.
Allow it to cool completely before slicing.
Originally from community
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