Traditional gingerbread loaf

Ok, so I told you I made 3 ginger cakes, but I only gave you one recipe.  That was a bit mean.

So here is the recipe for my non-vegan traditional gingerbread cake.

This is one of those dark, rich gooey gingerbread recipes.  traditional gingerbread, ginger, loaf, cake

  • 100g butter, softened
  • 120g caster sugar
  • 50g soft dark brown sugar
  • 2 eggs, beaten
  • 4 tbsp molasses
  • 85g self-raising flour
  • 65g plain flour
  • 1 tbsp ground ginger
  • 4 tbsp milk
  • handful of crystalised ginger
  1. Prepare a deep loaf tin with oil/butter and paper.  Preheat oven to 180C.
  2. Beat together the butter and sugar until light and creamy.
  3. Gradually add in the beaten egg, a bit at a time, mixing with each addition.
  4. Add the molasses and stir until combined.
  5. In a separate bowl sift the flours and ginger.
  6. Fold the flours into the wet ingredients, alternating with the milk. Sprinkle in the crystalised ginger.
  7. When combined, pour the mixture into the prepared tin and smooth the surface
  8. Bake for 40 minutes- 1 hour until a skewer comes out clean when inserted into the centre of the cake.
  9. Leave the cake to cool in the tin before turning onto a wire rack.  Drizzle with ginger icing.

This cake will get gooier on keeping, it will keep up to 1 week in an airtight container, or wrap well with greaseproof paper and tin foil.

To make gluten free use gluten free flour of your choice

To make vegan – use coconut oil instead of butter; flax eggs (2 tbsp of ground flaxseed to 6 tbsp water – ratio 1:3) and vegan milk such as almond or soya

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