Happy New Year for 2022!
We managed to finally get back to Spain to finally spend time with family after way too long, thanks to lockdowns and restrictions. It was amazing to get a break away from the day to day and for Baby to meet her family members in real life instead of over the phone.
Of course, the weather was much better there than in the UK and this week particularly has been a shock to the system. So, if you are looking for a recipe to warm you up and enjoy while getting cosy with a hot drink then my gingerbread loaf cake is perfect for you.
- 60g Unsalted Butter
- 125g Golden Syrup
- 100g Plain Flour
- 25g Self-Raising Flour
- 1 teaspoon Bicarbonate of Soda
- 1 heaped teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 100g Caster Sugar
- A pinch of salt
- 125ml Milk
- 1 Egg
- Preheat oven to 180⁰C (electric)/160⁰C (fan) and line a 2lb loaf tin.
- Melt together butter and golden syrup – I like to do this in a small pan over a low heat on the hob.
- In a large bowl, mix together the dry ingredients with a wooden spoon or whisk.
- In a smaller bowl or jug, mix together the milk and egg.
- Add milk and egg mixture to the dry ingredients and mix.
- Slowly add in the syrup mixture and mix well.
- Transfer the batter to the lined loaf tin and bake for 30-40 minutes. Check the loaf is baked by inserting a skewer in the middle which should come out clean. If the loaf needs to bake longer, cover the top with some tin foil to prevent burning.
This is one of my go-to quick bake cakes as it’s just so easy to put together. It also keeps very well with the sticky syrup stopping the cake from drying out so quickly. I like to have a slice warm or cold, with loads of custard or a generous scoop of clotted cream – though it’s just as delicious on its own!
I hope you enjoy this recipe as much as I do!