Gingerbread takes me right back to my childhood, as it’s an old fashioned cake that few people still make today. The secret however is stem ginger, not just ground ginger and old fashioned treacle or molasses.
I like loaves smothered in butter rather than drizzled with icing, but I also had this loaf with a dollop of fresh lemon curd (and the butter of course) which was rather delicious. The best accompaniment for this however, is a cup of sweet tea to soothe the ginger burn in your throat; the best part.
- 225g butter, softened
- 225g light muscovado sugar
- 225g golden syrup
- 225g black treacle
- 225g self-raising flour, sifted
- 225g wholemeal self-raising flour, sifted
- 4 teaspoons ground ginger
- 2 tablespoons stem ginger (from a jar), chopped
- 2 free-range eggs, beaten
- 300ml milk
- Line a deep 23cm square cake tin or large loaf pan with baking paper
- Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly.
- Sift the flours and ground ginger into a bowl and add the stem ginger and mix gently.
- Pour the cooled butter mixture into the flour.
- Add the eggs and milk and beat with a wooden spoon until well combined.
- Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon.
- Bake at 160 ˚C for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean.