Gingerbread loaf cake

christmas festive baking ginger ginger cake honey loaf cake

N/A

Cuts into 12 slices

Source

Ingredients

100g butter, plus extra for the tin

100g honey

125g dark brown demerara sugar

4 tbsp milk

½ tsp vanilla extract

200g self-raising flour

¼ tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

large pinch of grated nutmeg

large pinch of ground cloves

large pinch of ground allspice

1 egg, beaten

Method

Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.

Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.