Squidgy Gingerbread Loaf


Squidgy Gingerbread Loaf

There's nothing better than a soft squidgy slice of gingerbread cake at this time of year. Dark, fragrant and warming it's perfect with a cup of tea or for serving as part of a festive buffet at Christmas. You could even reheat slices and serve it with clotted cream or custard for a quick and easy pudding. It's definitely up there as one of my all time favourite cakes and it's so simple to make too.

The gingerbread cake needs to be made a few days in advance of when you want to eat it to ensure a lovely sticky moist loaf. I also stash one away in the freezer which I can pull out at a moments notice for unexpected guests. You really can't go wrong with this recipe!

Squidgy Gingerbread Loaf


TIPS FOR MAKING THE GINGERBREAD CAKE

  1. Gingerbread cake tastes better if left for a few days before eating. So once its cool, wrap it up in some baking paper and foil and store away in a dark place for up to 3 days.
  2. Make an easy orange icing for the cake by mixing sifted icing sugar with some orange juice and drizzle over the loaf before slicing.
  3. Use leftover gingerbread cake (although I doubt there will be any) as the base for a festive trifle.

OTHER GINGERBREAD RECIPES YOU MIGHT LIKE

  1. Treacle Gingerbread Loaf from The English Kitchen
  2. Sticky Banana Ginger Cake from Tin and Thyme
  3. Stella's Sticky Ginger Cake from Lucy Loves
Squidgy Gingerbread Loaf


SQUIDGY GINGERBREAD LOAF


Gingerbread Cake
Cake
Yield: 10 slicesPin it

Squidgy Gingerbread Loaf Cake

A squidgy gingerbread loaf cake perfect for Christmas. Make it 3 days before you need it to ensure maximum stickiness and flavour.
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:

  • 100g Golden Syrup
  • 100g Black Treacle
  • 100g Unsalted Butter
  • 100g Dark Brown Sugar
  • 175g Plain Flour
  • 1/2 TSP Bicarbonate of Soda
  • 1 TBSP Ground Ginger
  • 1 TSP Ground Cinnamon
  • Egg
  • 75g Stem Ginger in Syrup, chopped
  • 100ml Whole Milk

instructions

Step 1: Preheat the oven to 170°C (150°C fan) and line and grease a 2lb Loaf Tin.

Step 2: In a large pan melt the syrup, treacle, butter and sugar until melted and set aside to cool.

Step 3: Put the flour, bicarbonate of soda, ground ginger and ground cinnamon in a large bowl and make a well in the centre.

Step 4: Stir the melted butter mixture, the egg, chopped stem ginger and milk into the flour mix and stir until combined.

Step 5: Pour into the loaf tin and bake for 60 minutes. Cool then wrap in baking paper and foil for 2-3 days before slicing. Alternatively place in the freezer until needed.



Pin the Squidgy Gingerbread Loaf Cake 

Squidgy Gingerbread Loaf
Squidgy Gingerbread Loaf


MORE RECIPES

Take a look at the recipe index for more family friendly recipes and don't forget to follow Jam and Clotted Cream on Pinterest.

If you like the look of this cake then check out another of my favourites on the blog - Apple Crumble and Custard Buttercream Cake
Beth Sachs
4 Comments

4 comments:

  1. This looks gorgeous Beth and just like a sticky gingerbread should. The orange icing sounds like a fab edition. Thanks for linking up to my gingerbread :)

    ReplyDelete
  2. I tried a similar recipe for the first time last week and am completely hooked!

    ReplyDelete
  3. So so excited to stumble upon a proper English gingerbread with treacle!! Baking this now and going to try hold out til Xmas! Or atleast the recommended 3 days hehe

    ReplyDelete
    Replies
    1. I hope you enjoy the recipe as much as we did Naterlee

      Delete

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