For a while now I’ve really wanted to make a ginger cake, just like the ones you used to be able to buy in the supermarkets from McVitie’s, namely the Jamaica Ginger Sticky Pudding cake, with the gooey, sugary texture, and warm ginger taste. Now that the weather seems to be changing, and it’s starting to feel more and more like winter every day, I decided have a go at making my own. Not only does it taste lovely with a cup of tea, but ginger is also great for the gut! If you felt like you needed an excuse for cake, you can just tell yourself it’s soothing for your IBS or for your tummy generally, and it’s gluten and dairy free too!
Another reason to bake today is that tonight it’s the first episode of the Great British Bake Off 2018, and I always need a sweet treat to enjoy while watching (otherwise I get VERY hungry!) I do love the GBBO, but I do miss Mary Berry – she really made it for me. I was one of those that boycotted the move to Channel 4, then by the second episode I was hooked again! Despite lots of the recipes being out of bounds in terms of gluten, dairy and nuts, it still inspires me to get baking!
Ginger Loaf Cake
- 180 g Gluten Free Plain Flour
- 1 ½ tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Mixed Spice
- 2 tbsp Milk (Lactose or Dairy Free)
- ½ tsp Bicarbonate of Soda
- 80 ml Water
- 80 g Black Treacle
- 80 g Golden Syrup
- 80 g Dark Brown Soft Sugar
- 80 g Butter (Lactose or Dairy Free)
- 1 Egg
- Icing Sugar & ½ Ground Ginger to Decorate
Preheat the oven to Gas Mark 3 or 170 degrees.
Measure out the flour and the spices into a mixing bowl.
Add the black treacle, golden syrup, dark brown soft sugar, butter and water to a pan and gently heat. Stir until it melts and mixes together.
Pour your sugar mixture into the flour and spices and mix well.
Add the milk, bicarbonate of soda and egg, then stir.
Pour the mixture (it will be a liquid) into a loaf tin (lined with baking paper).
Place in centre of the oven for between 1 hour 15 minutes and 1 hour 30 minutes. For the last 15 minutes, place baking paper over the top of the cake to prevent it from burning.
Once the cake is cool, prepare white icing using icing sugar and water. If you want this to have a slight ginger taste, add ½ ground ginger, then drizzle over the top of the cake.
I hope you enjoy this recipe, it’s relatively quick to make (despite the long baking time), and it’s perfect for a cosy day indoors when it’s raining outside, and you want to fill the house with the inviting smell of ginger and cinnamon. You can then sit on the sofa with a warm slice of freshly baked cake and a cup of tea, and enjoy a nice movie or series on Netflix. This is literally how I spend most weekends in winter…
As always, let me know if you give this recipe a try, I’d love to see how it turns out.