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.
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