Description
This warmly spiced, moist ginger loaf cake is a nostalgic bake inspired by classic family recipes. Made with rich molasses, ground ginger, and a tender crumb, it’s perfect for teatime or as a comforting dessert.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 tablespoons molasses or treacle
- 1/2 cup golden syrup (or substitute with light corn syrup or honey)
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses and golden syrup until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve sliced, plain or with a spread of butter.
Notes
- Use dark molasses for a deeper flavor.
- Store in an airtight container for up to 4 days to retain moisture.
- Serve with cream cheese spread or whipped cream for a richer treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 295 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg