Soft, squidgy and loaded with spice, our ultimate ginger loaf cake recipe makes a tempting teatime treat. The addition of black treacle adds real depth of flavour and creates the cake’s wonderful sticky exterior. If you’ve never made a ginger cake before, you’ve got to give it a go!
- 85 g unsalted butter, diced, plus extra for greasing
- 85 g light muscovado sugar or a mixture of browns and whites
- 85 g black treacle
- 100 ml whole milk
- 1 large free-range egg, beaten
- 150 g plain flour
- 1 tsp bicarbonate of soda
- 1.5 tsp ginger powder
- 0.5 tsp mixed spice
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Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 1.5kg loaf tin.
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Melt together the butter, sugar and treacle, stirring until the sugar has dissolved. Remove from the heat and stir in the milk. Set aside to cool until lukewarm, then beat in the eggs.
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Sift the flour, bicarbonate of soda, spices and a pinch of salt into a large bowl, then make a well in the centre. Pour in the milk mixture and stir to make a smooth batter. Give the bowl a sharp rap on a work surface to get rid of any air bubbles.
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Pour the batter into the tin, then bake for 45-50 minutes until a skewer comes out clean. Don’t open the door before 40 minutes has passed as your cake will almost certainly sink in the centre.
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Leave to cool in the tin, then turn out. Wrap in baking paper, then cling film. Store overnight or for up to 1 week before serving.