Ginger Loaf

Makes 1 large loaf
by Gina Hughes

Gina from The Passionate Pantry has done it again with this one. A wonderful family cake that will last for days and in fact tastes even better as it ages a little. (There’s a joke there, but I’ll stay away from that one!)

Perfect with or without swathes of butter, this moist cake will become a family fave in no time. We know. Enjoy.

Need

  • 30 g fresh ginger, peeled weight
  • 120 g butter
  • 130 g maple syrup
  • 120 g molasses
  • 250 g full fat milk
  • 2 large eggs
  • 370 g self raising flour
  • 2 tbsp ground ginger
  • 1 tsp mixed spice
  • 220 g light muscovado sugar (or brown sugar)
  • 1 tsp Pink Salt Flakes BUY
  • Icing sugar for dusting

Do

1  

Preheat oven to 160°C fan forced, and place rack in middle of oven.

2  

Line a large loaf tin (25cm x 9.5cm) with baking paper.

3  

Place fresh ginger into TM bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

4  

Add butter, maple syrup and molasses to TM bowl and heat 3 min/90ºC/speed 1. Set aside. Do not clean bowl.

5  

Add milk, eggs, flour, ground ginger, mixed spice, sugar and sea salt flakes to TM bowl and mix 6 sec/speed 6. Scrape sides of bowl.

6  

Add butter mixture and mix 10 sec/speed 4. Stir around bowl with spatula to incorporate the rest of the mixture if necessary (you don’t want to over beat it).

7  

Pour mixture into tin and bake for 50 minutes or until skewer inserted in the centre comes out clean.

8  

Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely.

9  

Dust with icing sugar before serving.

More

Keeps well for a few days wrapped or in an airtight container. Does not need to be refrigerated.

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