Gingerbread Loaf Cake

Ingredients
For the Loaf
175g | Unsalted Butter |
175g | Dark Brown Soft Sugar |
75g | Golden Syrup |
75g | Black Treacle |
175g | Self Raising Flour |
175g | Self Raising Wholemeal Flour |
3tsp | Ground Ginger |
50g | Crystallised Ginger (Finely Diced) |
1 | Egg |
300ml | Whole Milk |
Method
- Preheat your oven to 160°C (fan 140°C, gas mark 3) and line a 2lb loaf tin with baking parchment.
- Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.
- In a large bowl sift together the flour and ground ginger and add the crystallised ginger. Pour in the melted butter mixture and stir until evenly mixed.
- Next add the eggs and milk and beat together.
- Pour the mixture into the tin making sure it is level, then place in the oven for 50 minutes or until a skewer comes clean out of the centre of the cake. Set aside to cool then turn onto a wire rack to cool completely.