Jane’s Patisserie’s Sticky Ginger Loaf Cake
Jane's Patisserie takes a classic dense, spiced ginger cake and reinvents it in loaf form, complete with a spiced icing. We love to bake this recipe throughout the winter months but it's particularly perfect for the festive season.
Introduction
I adore a ginger cake because it’s slightly denser than a sponge, but SO full of flavour. I have had endless requests for a loaf cake version of this, as I have always done a sticky toffee cake… but ginger cake?! Oh, wow. The ginger, cinnamon and nutmeg are wonderful with the additional crystallised ginger for warmth and flavour. Depth and sweetness come from the combination of golden syrup and black treacle, but you can use all of one or the other if you prefer. This easy cake is wonderful served warm with a little butter on, or perfect as a decorated bake.
Ingredients
| 225g | plain flour |
| 2 tsp | ground ginger |
| 1 tsp | ground cinnamon |
| 1 tsp | ground nutmeg |
| 1 tsp | bicarbonate of soda |
| 100g | crystallised ginger, chopped |
| 125g | soft dark brown sugar |
| 125g | unsalted butter |
| 125g | black treacle |
| 125g | golden syrup |
| 2 | eggs |
| 100ml | whole milk |
| For the decoration: | |
|---|---|
| 75g | icing sugar |
| ½ tsp | ground ginger |
| 1–2 tsp | water |
Essential kit
You will need: a 900g loaf tin.
Method
PREP: 15 minutes. BAKE: 50–60 minutes. COOL: 1 hour. LASTS: 4–5+ days, at room temperature.
Preheat the oven to 180ºC/160ºC fan and line a 900g loaf tin with parchment paper.
Add the flour, ground ginger, cinnamon, nutmeg and bicarbonate of soda to a large bowl with the crystallised ginger and soft dark brown sugar. Mix to combine.
Add the butter, black treacle and golden syrup to a pan and melt together over a low heat. Pour into the dry ingredients and combine. Add the eggs and milk and stir again to combine. Pour into the lined tin and bake in the oven for 50–60 minutes. Leave to cool for 15 minutes before removing from the tin. Then leave to cool fully.
Decoration Add the icing sugar, ginger and water slowly to a bowl and mix to form a thick paste. Drizzle over the cake.
Notes: You can sprinkle over pieces of chopped crystallised ginger to decorate as well. If you want a lighter flavour, swap the soft dark brown sugar for soft light brown sugar and use just golden syrup.
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