Moist Ginger Loaf Cake

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Moist Ginger Loaf Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
1
Ingredients
1 cup
1 cup
¾ cup
¾ cup
black Molasses (molasses)
4 cups
4 teaspoons
ground ginger
½ teaspoon
ground cinnamon
¼ teaspoon
grated Nutmeg
2 tablespoons
stem ginger (from a jar), chopped
2
eggs (beaten)
1.333 cups
To decorate

Preparation steps

1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23cm|9" deep square cake tin and line the base with non-stick baking paper.
2.
Heat the butter, sugar, golden syrup and black treacle into a pan and heat gently until melted. Remove from the heat and leave to cool slightly.
3.
Put the flour, spices and stem ginger into a large mixing bowl and mix gently. Pour the butter mixture into the flour. Add the eggs and milk and beat until well combined.
4.
Pour into the tin and level the surface. Bake for about 50 minutes, until risen and golden-brown and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
Sift a little icing sugar over the top.