Small batch old-fashioned ginger cake

A delightful old-fashioned ginger cake that has plenty of heat and has a soft moist crumb that is make in a loaf tin.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 slices

Course: Afternoon tea, Cake, Dessert, Snack

Cuisine: American, English

125 g plain flour
1 tbsp ground ginger adjust the amount of ginger to your taste. I recommend a maximum of 2 tbsp
½ tsp ground mix spice
½ tsp bicarbonate of soda
63 g unsalted butter
50 g light brown sugar
75 g black treacle
75 ml milk whole milk is best but skimmed works just as well.
½ large egg see post on how to get half an egg

Preheat the oven to 160 °C °C and line a 23cm x 13cm loaf tin with parchment paper.
TIP: place a drop of oil or butter under the paper to stop it slipping
Place a saucepan on low heat and melt together the butter, sugar, golden syrup and black treacle.
Don't allow the mixture to boil.
63 g unsalted butter, 50 g light brown sugar, 75 g black treacle
Sift the remaining dry ingredients into a medium mixing bowl.
125 g plain flour, 1 tbsp ground ginger, ½ tsp ground mix spice, ½ tsp bicarbonate of soda
Pour the saucepan contents into the dry ingredients and mix until just combined.
Add the milk and beaten egg, then beat until smooth. It will take on a glossy/shiny appearance when ready.
75 ml milk, ½ large egg
Pour into the prepared loaf tin. Smooth the top by gently shaking or using the back of a damp metal spoon.
Place in the centre of the oven and bake for 30-35 minutes or until a skewer inserted into the centre is clean when removed.
Allow the cake to cool in the tin for 10-15 minutes before transferring to a wire rack to cool fully.
Dust with icing sugar before serving.

Serving suggestions: