Sticky Jamaica Ginger Loaf cake

Method11 steps

1. 1

   Step 1: Preheat the oven to 180°C conventional (356°F) or 160°C fan.

2. 2

   Step 2: Line a 900 g (2 lb) loaf tin about 24 x 12 cm with a liner or baking parchment.

3. 3

   Step 3: Chop the crystallised ginger (50 g) into small pieces and set aside.

   Uses 50 g crystallised ginger

4. 4

   Step 4: Mix the plain flour (200 g), ground ginger (1 tbsp), cinnamon (1 tsp), nutmeg (1 tsp) and bicarbonate of soda (1 tsp) in a bowl and make a well. Keep the measured brown sugar for the syrup mixture.

   Uses 200 g plain flour · 1 tbsp ground ginger · 1 tsp ground cinnamon · 1 tsp ground nutmeg · 1 tsp bicarbonate of soda

5. 5

   Step 5: Melt the golden syrup (100 g), treacle (140 g), butter (100 g) and brown sugar together over low-medium heat, stirring. Remove from the heat and cool slightly until warm.

   Uses 100 g butter · 100 g golden syrup · 140 g treacle · 100 g dark soft brown sugar

6. 6

   Step 6: Stir the prepared warm syrup mixture into the well in the prepared dry mixture, drawing flour from the sides to make a batter. Stir in the prepared chopped crystallised ginger.

   Uses 200 g plain flour with measured ground spices and bicarbonate mixed, excluding syrup sugar · 100 g butter, 100 g golden syrup, 140 g treacle and 100 g brown sugar melted together then cooled slightly to warm · 50 g crystallised ginger chopped small

7. 7

   Step 7: Beat the eggs (2) with the milk (80 ml), then stir into the prepared warm cake batter.

   Uses 2 eggs · 80 ml milk · prepared flour-spice mixture stirred with warm syrup and chopped ginger

8. 8

   Step 8: Pour the complete prepared batter into the lined loaf tin.

   Uses prepared syrup batter with two beaten eggs and 80 ml milk mixed in

9. 9

   Step 9: Bake the prepared loaf for about 45 minutes until a skewer inserted into the centre comes out clean.

   Bake ginger loaf · 45 minUses complete batter in lined 900 g 24 x 12 cm loaf tin

10. 10

    Step 10: Rest the baked loaf in its tin for 10 minutes, then lift out with the parchment onto a cooling rack.

    Rest in tin · 10 minUses cake baked 45 minutes until centre skewer clean

11. 11

    Step 11: Cool the prepared loaf completely before cutting into twelve slices.

    Uses baked cake rested 10 minutes in tin and lifted out