Old Fashioned Gingerbread Loaf
A delicious, comforting gingerbread loaf with a double hit of ginger. This makes one large loaf, you can half the recipe if you prefer a smaller sized loaf (just remember to reduce the cooking time).
- 2 eggs
- 1 cup soft brown sugar
- 100g butter
- 2 tbsp golden syrup
- 2 cups plain flour
- 2 tsp baking powder
- 8 tsp ground ginger
- 1 tsp ground cinnamon (or substitute with mixed spice)
- ¼ cup chopped crystallised ginger (optional)
- 2 tsp baking soda
- 1 ½ cup milk
- Preheat oven to 170°C fan. Grease/line a loaf tin.
- Cream together egg and sugar.
- Melt the butter and golden syrup in microwave (in 30 sec bursts). Mix well.
- Add to egg and sugar, stir well.
- Sift and mix in flour, baking powder, ground ginger, cinnamon. Stir through chopped ginger if using.
- Stir baking soda into the milk. Slowly add into the mix. (Will be runny – that’s okay!)
- Pour into prepared loaf tin. Cook for approx. 45-55 mins until a skewer poked into the cake comes out clean with no crumbs attached.
To get a really sticky top, brush the cooked and cooled cake with a little maple syrup. Delicious!
Dissolving baking soda into milk is actually the old fashioned way of doing things. Modern day baking soda is a lot finer than it used to be – so it’s generally fine to stir through with flour etc. Older recipes typically say to mix into a liquid first, which is what I’ve done here.
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Made on The Cafe Thursday 17th September 2020