About this recipe:It is always a great time for a rich and moist ginger loaf cake. This loaf is ideal both for slicing and serving just by itself with afternoon tea or with a scoop of vanilla ice cream for dessert.
4 tablespoons golden syrup
85g soft brown sugar
85g self raising flour
85g plain flour
2 1/2 teaspoons ground ginger
1 pinch ground cinnamon
1 pinch ground nutmeg
1 pinch salt
1 egg, lightly beaten
3 tablespoons milk
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Preheat the oven to 170 C / Gas 3. Grease a 450g loaf tin and line with baking parchment. In a saucepan over a medium heat combine the golden syrup, sugar and margarine and stir until the margarine is melted and the sugar has dissolved. Remove from the heat and cool.
In a separate bowl, sift together the flours then add the ground spices and salt. Make a well in the centre of the flour and add the egg and milk, beat until well mixed and add the cooled butter syrup. Transfer the mixture into the prepared loaf tin and smooth the top.
Bake in the preheated oven for for 40 to 60 minutes until a skewer inserted in the centre comes out clean. Remove from the oven and cool for 1 hour before serving.
Great recipe, very quick and simple to make. I doubled the recipe to fill a 2lb loaf tin, but also got 5 small cupcakes out of it. Handy if you want an advance taster. I made the recipe as is, except using butter (not margarine), and adding a pinch of mixed spice. I'll make it again. - 24 Jul 2015