Sticky Ginger Loaf Cake
Everyone needs a simple but utterly cosy loaf cake recipe in their repertoire. Lightly spiced with treacle, golden syrup, and crystallised ginger and with a moist, rich texture, this nostalgic bake is best served slathered with butter and alongside a cup of tea.
From the book
Bakes and Wee Treats
100 traditional Irish bakes from Jonny Murphy (aka The Hungry Hooker)
With easy-to-follow recipes designed for bakers of all levels
Nostalgic, comforting treats, many of which Jonny learned from his nanny
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Introduction
We always had one of these in the cupboard, not sure why. Maybe for when someone came round for a cuppa tae, but I always loved a slice with some butter. It’s lightly spiced and lovely and moist. I’ve seen my dad polish off one of these by himself. You’re probably thinking we are complete hallions here, just inhaling anything in our path! But when you make something good, well, it’s hard to stop yourself.
Ingredients
| 100g | butter |
| 100g | golden syrup |
| 140g | treacle |
| 100g | soft dark brown sugar |
| 200g | plain flour |
| 1 tsp | bicarbonate of soda |
| 1 tbsp | ground ginger |
| 1 tsp | ground cinnamon |
| 1 tsp | ground nutmeg |
| 50g | crystallised ginger |
| 2 | eggs |
| 80ml | milk |
Essential kit
You will need: a 900g (2lb) loaf tin.
Method
Preheat the oven to 160°C fan/180°C/gas 4 and line a 900g (2lb) loaf tin with greaseproof paper.
Gently melt the butter, golden syrup, treacle and dark soft brown sugar in a small pan over a low–medium heat. Set aside once melted.
Sift the flour into a large bowl along with the bicarbonate of soda, ginger, cinnamon and nutmeg.
Make a well in the middle of the dry ingredients and pour in the slightly cooled melted ingredients. Mix with a spoon or spatula until fully combined and smooth, then add the crystallised ginger.
In a small bowl, whisk together the eggs and milk, then pour this into the batter. Stir well until fully combined, then pour into your loaf tin.
Bake for about 45 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire cooling rack to cool fully.
You can get stuck in straight away, plastering it in real butter. But if you wrap it tightly in some kitchen foil and pop it in an airtight container, the flavours will develop over a few days. It might be a good idea to make two cakes. One to keep you going and the other to look forward to, unless someone lands unannounced for a cuppa tae.
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