Ultimate Ginger Loaf Cake | delicious. Magazine

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!

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:
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 1.5kg loaf tin.
2. 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.
3. 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.
4. 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.
5. 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.

[elayjayudny]

This cake is absolutely delicious - my husband and I can’t stop eating it! The only thing I would say to anyone making it is - use a bigger tin. When I looked at my biggest 2Lb loaf tin and looked at the batter in the bowl I realised that even if it all went in there would be no room for it to rise, so I baked it in a deep seven and a half inch square tin and it was great, but took a long time to cook perfectly in the middle. Next time I will bake it in 10x8” tin, and there will definitely be a next time very soon. Thank you for a great recipe - from Aberdeenshire, Scotland.