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Small batch old fashion ginger cake

A delightful ginger cake that has plenty of heat and has a soft moist crumb that is make in a loaf tin.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8 slices
Course: Afternoon tea, Dessert
Cuisine: American, English
Ingredients Equipment Method

Ingredients
  

  • 125 g plain flour
  • 2 tbsp ground ginger adjust to your heat level. I recommend you start with the 2 tbsp
  • 0.5 tsp ground mixed spice
  • 0.5 tsp bicarbonate of soda
  • 63 g unsalted butter
  • 50 g light brown sugar substitute dark brown sugar for a richer sticker cake
  • 75 g golden syrup
  • 50 g black treacle
  • 75 ml milk whole milk is best but skimmed milk works well
  • 0.5 large egg beaten see how to post on getting half an egg.

Equipment

  • 1 measuring spoons
  • 1 scales
  • 1 medium mixing bowl
  • 1 small saucepan
  • 1 23cm x 13cm loaf tin 9"x5"

Method
 

  1. Preheat the oven to 160 °C and line a 23cm x 13cm loaf tin with parchment paper.
    TIP: place a drop of oil or butter under the paper to stop it slipping
  2. Place a saucepan on low heat and melt together the butter, sugar, golden syrup and black treacle.
    Don't allow the mixture to boil.
  3. Sift the remaining dry ingredients into a medium mixing bowl.
  4. Pour the saucepan contents into the dry ingredients and mix until just combined.
  5. Add the milk and beaten egg, then beat until smooth. It will take on a glossy/shiny appearance when ready.
  6. Pour into the prepared loaf tin. Smooth the top by gently shaking or using the back of a damp metal spoon.
  7. Place in the centre of the oven and bake for 30-35 minutes or until a skewer inserted into the centre is clean when removed.
  8. Allow the cake to cool in the tin for 10-15 minutes before transferring to a wire rack to cool fully.
  9. Dust with icing sugar before serving.