This Gingerbread Loaf is one of the easiest, no-fail cake recipes. It is dark, moist and sticky with a wonderful deep treacly sweetness and a hint of spice. Perfect on a cold autumn or winter’s day!
- 225 g butter
- 225 g soft brown sugar (dark or light)
- 1 tin of treacle (454 g)
- 350 g plain flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 300 ml milk
- 1 teaspoon bicarbonate of soda
- 2 eggs
- Set your oven to 140C, 275F or Gas Mark 1.
- Grease and line a square 25cm cake tin. Do not use a loose-based tin – the cake batter is very liquid and will run out of any gaps!
- Put the butter, sugar and treacle in a large, heavy-based saucepan. Heat gently until the butter is melted and the sugar has dissolved.
- Sift the flour, ginger and cinnamon into the saucepan. Stir to combine with the melted butter, sugar and treacle.
- Heat the milk either in a small jug in the microwave or in a separate pan until it is “blood heat”. That is, warmed to the point where you can just keep your finger in the liquid without it being uncomfortable. Stir the bicarbonate of soda into the warmed milk. Then pour the milk into the large saucepan with the other ingredients.
- Whisk the eggs lightly and then add them into the saucepan. Stir the mixture to combine.
- Then pour the batter, which will be very liquid, into your prepared cake tin.
- Place in the oven and cook for 1 hour.
- Remove the tin from the oven, place it on a cooling rack and allow the cake to cool completely before removing it from the tin.
- If you want to make your rather boring brown cake look a bit more fancy, you can use a little icing sugar to make leaf-shaped silhouettes on the top. Instructions are included in the blog post.
Keywords: Gingerbread, loaf cake, recipe