Gingerbread Loaf Cake

Baking for a rainy day

Rainy autumn days call for good cake and coffee. Light a few candles, stick the radio on and get baking this warming, gingerbread loaf cake.

I like to add some preserved stem ginger to the mix which I cut into large chunks. This adds some extra chewiness to the cake, but you can miss it out if you don’t have any. I use a 2 lb loaf tin for this bake, if you have a 1 lb tin, simply half the mixture. This cake is perfect for an afternoon spent in front of the fire, or equally nice warmed and served with cream for pudding. Happiness guaranteed.

Ingredients:

227 g plain flour

113 g unsalted butter, softened

113 g light brown sugar

2 tbsp treacle

1 tsp ground mixed spice

1 tsp ground ginger

1 tsp baking powder

2 medium free range eggs

A small handful of preserved stem ginger, chopped (optional)

How to:

Preheat oven to 180 degrees C.

Grease and line a 2 lb loaf tin, or use a loaf tin liner

Using an electric mixer, cream together the butter and sugar

Add the eggs, one at a time and mix to combine

Add the treacle and mix again

Fold in the flour, mixed spice, ground ginger and baking powder

(Add the chopped stem ginger if using)

Pour into prepared loaf tin and bake in the oven for approximately 45 minutes.