Glazed Jamaican Ginger Loaf Cake
This is the ultimate nostalgic bake. Combine your dry ingredients in a large bowl before melting together the liquid ingredients. Have everything measured prior to baking to make this the easiest bake ever. Keep an eye on your liquids whilst on the heat - it shouldn't reach boiling point!
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Servings: 10
Ingredients
- 170 g Plain Flour
- 1 tbsp Ground Ginger
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Mixed Spice
- 1 tsp Baking Soda
- 80 g Unsalted Butter
- 80 g Treacle (Molasses)
- 70 g Golden Syrup
- 95 g Dark Brown Soft Sugar
- 1 Medium Egg
- 2 tbsp Milk
For the Glaze
- 75 g Icing Sugar
- 1.5 tbsp Milk
- 30 g Stem Ginger Chopped
Instructions
- Preheat the oven to 190C/170C Fan/Gas 5. Line a 2lb loaf tin.
- In a large bowl, or the bowl of a stand mixer, combine the dry ingredients: flour, ginger, cinnamon, mixed spice and baking soda.
- In a medium saucepan over a low heat, combine the butter, brown sugar, golden syrup and treacle. Heat until melted, keeping an eye on it.
- Once all melted, add the liquid to the dry ingredients. Add the milk and mix on medium speed with an electric mixer. Then add the egg and mix again.
- Pour the batter into the prepared loaf tin. Bake for 55mins - 1 hour: until a skewer inserted comes out clean. Let cool on a wire rack.
For the Glaze
- Once the cake has cooled, make the glaze by combining the icing sugar and milk. Pour this over the top of the cake (whilst still in the tin) and add some chopped stem ginger. Let set then cut and serve.