Oh there is nothing like warm Traditional Gingerbread Loaf Cake fresh from the oven.
Then imagine your slice with a slab of butter. Oh my goodness, absolutely delicious!I’m drooling over the thought now, and I hope you are also because we’ve got for you this great recipe of traditional gingerbread.
Traditional Gingerbread Loaf Cake
A moist, spiced gingerbread loaf cake with warm flavors of ginger, cinnamon, and molasses. Perfect for cozy afternoons or festive occasions.
8
servings15
minutes45
minutes320
kcal1
hourKeep the screen of your device on
Ingredients
185 gram Butter
1 tbsp Ginger-ground
2 tsp Cinnamon
1 tsp Allspice
1 cup Brown sugar-firmly packed
1 cup Golden Syrup or Treacle
2 Eggs
3 cups Plain Flour
1 cup milk
1 tsp Bicarbonate of soda
200 gram ginger -cut into very small pieces
Directions
- Preheat the oven to 170 degrees.
- Grease a loaf tin well with butter and flour or line well with baking paper.
- Cream the butter and sugar until fluffy and add the spices (except for the crystallized ginger). Add the syrup and mix well.
- Beat the eggs and add to the milk and fold in the egg/milk liquid alternatively with the sifted flour and bicarb until combined.
- Add the ginger pieces and mix through.
- Pour into the loaf tin and bake for 1 hour 15 minutes.
- Remove from the tin and let cool on wire racks.
- Recipe Hints and Tips:
- Traditional Gingerbread freezes very well. Cool until room temperature and double wrap in plastic wrap and this will freeze for up to three months.
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