This is a wonderful ginger loaf. It’s named after a friend who very kindly shared her recipe. The loaf is really moist and tasty – perfect on its own or served with some strong tea or covered in butter as a real treat. Due to the large amount of ginger used, the cake packs a real gingery punch.
BezziePet’s ginger loaf stores well for up to four days – though I doubt it will ever last that long!
Wot u need
225g Golden Syrup
100g Caster Sugar
75g Stem Ginger in syrup (drained and chopped, keeping 3 tbsp syrup for glazing).
200 ml Milk
2 beaten Eggs
225g SR Flour
1 tbsp Ground Ginger
1tsp Bicarbonate of Soda
Wot u do
Gently heat the golden syrup, butter and caster sugar in a saucepan until the butter has just melted (stir a couple of times to prevent the sugar crystalising.) Allow the mixture to become completely cold. When cold, place in a food mixer or bowl and add the milk and eggs. Slowly add the flour, ginger, bicarbonate of soda and salt. Adding the dry ingredients slowly will stop lumps in the final cake. Use the beaters on high for a couple of minutes as you add the ingredients to get a creamy, runny mixture. Add the chopped stem ginger and bake immediately using a 450g greased, then lined, loaf tin at 165 degrees c fan for 45 minutes. Check with a skewer in the centre to ensure the cake is cooked. Whilst till hot and in the tin, add the stem ginger syrup and allow to cool for 15 mins. Remove and cool completely on a wire rack.
Top tip: I cover the cake in clingfilm and refrigerate overnight before slicing – this really makes cutting the cake easier.
Top tip 2: This cake can easily burn – err on the side of caution and ensure oven isn’t very hot.
Top tip 3: Lightly coat the chopped stem ginger in flour – this will help stop it falling to the bottom of the cake.