INGREDIENTS
- 110 g Block Margarine or Butter
- 100 g Golden Syrup (see Golden Syrup note below)
- 100 g Treacle
- 150 ml Milk
- 225 g Self-raising Flour (see Self-raising Flour note below)
- ½ tsp Baking Powder
- 55 g Soft Light Brown Sugar
- 4 tsp Ground Ginger
- 1 tsp Mixed Spice
- 2 Free-range Eggs (at room temperature; see Egg Size note below)
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
EQUIPMENT
- Small Saucepan
INSTRUCTIONS
- Pre-heat your oven to 160°c (140°c for fan assisted ovens or Gas Mark 2), line a 2lb loaf tin with some greaseproof paper and set aside.
- In a saucepan, warm the butter/margarine, golden syrup and treacle over a low heat until melted and just combined. Remove from the heat and stir in the milk. Set aside to cool.
- In a large bowl, sift in the flour, baking powder, sugar, ginger and spices. Add the melted mixture to the dry ingredients and mix until combined.
- Add the eggs to the batter and mix until combined.
- Transfer the batter to your pre-lined loaf tin and bake in your pre-heated oven for 1 hour - 1 hour 30 mins. You'll know the cake is ready when a skewer inserted comes out clean.
- Loosely cover the top of the loaf with a sheet of tin foil and allow to cool in the oven.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute. For more information, including all possible substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 225g (1¾ cups) plain flour and 3 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.Make Ahead:
Gingerbread Loaf is best when left to mature for a few days before serving.Storage:
Gingerbread Loaf cake should be stored in an airtight container and will keep for about 1 week once sliced.Freezing:
You can freeze Gingerbread Loaf, either as a complete loaf or in slices. Tightly wrap your Gingerbread cake in cling film, then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer burn.Tried this recipe?
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